Pumpkin Chocolate Chip Muffins

Elizabeth McClearn, finicky eater and friend of the Clipper

Hello David,

Why has the Clipper Cook Book become dedicated to the weirdest, most revolting recipes? Anyway, here is a seasonal favorite.

xo

Elizabeth

· 1 2/3 cups flour

· 1 cup sugar

· 1 tsp. cinnamon

· 1 tsp. nutmeg

· ½ tsp. cloves

· 1 tsp. baking soda

· ¼ tsp. baking powder

· ¼ tsp. salt

· 2 eggs

· 1 cup pumpkin (about half or a 1 pound can)

· 1 stick butter

· 1 cup chocolate chips

1. Heat oven to 350.

2. Grease muffin pan or prepare with paper liners.

3. Mix flour, sugar, spices, baking soda, baking powder, and salt.

4. Break eggs into another bowl. Add pumpkin and butter to the eggs and mix until well blended.

5. Stir in chocolate chips.

6. Pour over dry ingredients and fold in, just until dry ingredients are moistened.

7. Scoop batter into muffin cups and bake about 25 minutes.

Let these sexy little bastards cool before eating, but honestly, they taste better the next day.