I’m not sure when I got into consuming pumpkin flavored things in Fall. Growing up on Maui my mom made pumpkin crunch at Thanksgiving & I didn’t know why she didn’t just make it all year round since it came from a can. We always carved a Jack-O-Lantern at Halloween, but that was about the extent of it.
A pumpkin patch opened up on island around 2011 (which still trips me out). When Ivy turned 3 in October of 2012 I threw her a Cinderella themed party and bought a bunch of mini pumpkins from Safeway & played games like “sweep the pumpkin into the goal.” Slowly pumpkins were infiltrating our Kauwela (Autumn) seasons. Then at some point we made Chocolate Chip Pumpkin Bread.
The center never quite cooked through so in the past few years we shifted to muffins and they come out perfect with the following recipe:
- 4 eggs
- 2 cups white sugar
- 1 can of 15 oz pumpkin puree (not the pumpkin pie)
- 1-1/2 cups vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Preheat oven to 400 degrees. Line cupcake pan with cupcake liners. Use a beater or a whisk. Combine wet ingredients plus sugar. Add dry ingredients. Add chocolate chips. Bake 15-17 minutes. Cool in pan 5-10 minutes then remove from pan. Makes about 30 muffins.
Serve it on an Ivy & Co. Eco-Cloth for a fun afternoon treat!