These dense Pumpkin muffins use canned pumpkin, spices and are loaded with mini chocolate chips. They can be made any time of year, but are especially good during the fall.
Well, I’m here enjoying sunny, 82 degree Florida right now for a family vacation with Mr. Wishes’ family. The plan is to go to Disney World for Mickey’s Very Merry Christmas Party later this afternoon and I’m SUPER excited, to say the least. The word “excited” doesn’t even cut it. If you’ve been following my blog for any amount of time now, you know that I am in love with all things Disney and it’s my favorite place in the world. I’m also obsessed with Christmas (I already decked the halls at my house – my tree has been up for 2 days!), so when you combine it with Disney I’m just overwhelmed with excitement.
Though it doesn’t feel too fall-ish here as far as weather goes, I’m sharing a fall recipe with you today. Are you pumpkin’d out yet? Good, because neither am I! I’m getting there….but not quite there yet. These muffins would make an excellent Thanksgiving morning breakfast. I really feel that using the mini chocolate chips was best because each bite had the perfect amount of chocolate in it. That being said, I know I probably only speak for myself when I say I don’t like an overwhelming amount of chocolate in my desserts. Anyone else?
By the way, this makes a LOT of muffins so it would be best to make if you’re having company over or bringing to a party. I brought them to a breakfast-themed night at my church’s small group that I’m a part of and they all vanished. OH, you can also use half applesauce and half oil to make these a bit healthier! Enjoy!
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