Fall is my most favorite season of the year. I love just about everything that come with this season: the chill in the air, sweaters and jackets getting pulled out of the closet, college football and leaves changing color.
The only thing that could possibly make it better would be if summer fruits were still in season.
Pumpkin helps though.
Last year, I made fresh pumpkin puree from these adorable sugar pumpkins. It really is very easy to make, as long as you don’t have a bum wrist and are also 9 months pregnant (ha!). So I cheated this year and have been using pumpkin puree from a can.
Seeing pumpkin bread, muffins and doughnuts in my local bakeries makes me deliriously happy. Paul and I have a Saturday ritual where we head to our favorite bagel shop for bagels and a muffin to share.
In previous years, we would go after a long training run on the greenway in prep for a 10k race or half marathon. This year we haven’t been running, instead we’ve been getting our bagels and muffins on the way to the dog park with our furry kids.
However, when Baby C arrives, I’m sure it will be much more difficult to venture out on our regular Saturday outings for our beloved muffins.
So, in anticipation of that I tried out this recipe for pumpkin chocolate chip bread. I made it both in bread loaf and muffin forms. The muffins were the bigger hit in our house.
How could you resist muffins? Just make these ahead of time and bring them along to your tailgate or football watching party.
Recipe is by Two Peas and Their Pod.
For muffins, I reduced the baking time to about 25-30 minutes or until a toothpick inserted comes out clean.