Pumpkin Muffins and My Pumpkin Turns 7 Months

Happy Fall everyone!  Sorry I haven't written in over a week.  I don't think I've gone this long without posting in quite awhile.  Things have been busy, more so than usual.  We've been enjoying the beautiful fall weather and of course making yummy "fall food."  My and my children's favorite is Pumpkin Chocolate Muffins.  This is the best recipe that I've found and you can use fresh pumpkin or canned.  You can make it into muffins or loaf bread.  And please try it before you use a pumpkin muffin mix (even if it is from Trader Joe's.....you know who you are : ) I promise you, this will take you all of 5 minutes more and it's so much better and healthier too : )

Pumpkin Muffins (or Bread)

4 eggs

2.5 cups sugar

15 oz. can pumpkin or 2 cups cooked fresh

2 cups white flour

1.5 whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1 cup vegetable or coconut oil

3/4 cup water

2 cups chocolate chips

cream eggs, sugar and pumpkin. In small bowl combine dry ingredients, then add alternately with oil and water to creamed pumpkin mixture. Mix well and then add chocolate chips.  Pour into greased muffin tins or greased bread pan (3 small loaf pans).  I make this recipe and make 2 dozen mini muffins and bake at 350 for 10 minutes then with the remaining batter make a bundt size loaf, baking that for one hour.  Cool in pan.....enjoy!

And I just had to share my new pictures of my littlest pumpkin.  He just turned 7 months this week and my 17 year old did a great photo shoot.....my he is growing fast!