Pumpkin, Chocolate Chip, and Pecan Muffins!!!!!

Fall is officially here and my daughter Laila and I were feeling like a pumpkin treat for breakfast! We headed to Fresh Market and came home armed with canned pumpkin and other baking necessities! :) Fall really is the season for pumpkin everything and we have been drinking pumpkin lattes, making pumpkin soup ( will post stay tuned ) and painting, and buying pumpkins like crazy! I told Laila we will officially be “pumpkin-ed out”  by next week! :)

Here is what you need :

2 1/4 cups all purpose flour

1 1/2 teaspoons baking soda

2 teaspoons pumpkin pie spice 

a pinch of salt 

1 teaspoon ground ginger 

1/3 cups semi- sweet chocolate chips 

1/4 pecans – chopped 

1 1/3 cups canned organic pumpkin 

1/3 cup fat free buttermilk 

1/3 cup canola oil

2 eggs

1 1/2 teaspoon vanilla extract 

1 cup brown sugar 

1/4 cup granulated sugar 

1/4 cup molasses 

Powdered sugar for the top 

Cooking Spray and cupcake liners for your pan 

Okay get 2 mixing bowls and add your dry ingredients to the first one – top 7 ingredients and mix well to combine!

In the second bowl add the rest – canned pumpkin, buttermilk, oil, sugar, brown sugar, vanilla extract, eggs and molasses and mix well also.

Next add your wet ingredients to the dry and again mix well and then place liners in a muffin pan and spray each one with some cooking spray and then fill each one !

Bake at 400 degrees for 15-18 minutes depending on your oven and enjoy! I top these with powdered sugar and my daughter loves to spread cream cheese on them to make them more sweet! They are great for breakfast and fun to make with your kids this fall season!