I wish you were at my house right now, enjoying the scent of these muffins wafting by your nose. They are for my Bible Study ladies tomorrow, and will hopefully also feed Scott, his office and other special people this week (Sophie and Kathy, they have your name on them!)
I got this recipe from a roomate in college, more years ago then would be lady-like to mention, and have used it annually ever since. One recipe makes 24 muffins, and it's one of those awesome muffins that is BETTER made the day before. They'll keep two days in fact, wrapped well and kept cool. I serve them with a dollap of cinnamon sugar butter smeared over each half.
Autumn Day Muffins
3 1/3 cups flour
2 cups sugar
2 TBS. pumpkin pie spice
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 lb. can plain pumpkin
1 cup butter, melted and cooled slightly
2 cups ghirardelli chocolate chips
raw sugar, for sprinkling on top (optional)
Thoroughly mix the first six ingredients in a large bowl. Break eggs into a small bowl and whisk, add melted butter and pumpkin. Mix well. Pour wet ingredients over dry and fold in with a rubber spatula, mixing only until moistened. Gently stir in chocolate chips. Scoop batter evenly into greased muffin tins and bake in preheated 350 degree oven for 30-40 min. Check doneness at 25 minutes, muffins will be puffed and springy to the touch in the center. Can be wrapped when cool and kept for 1-2 days. Best when made the day before.
Cinnamon Sugar Butter
Soften two sticks of unsalted butter to room temperature. Use a hand mixer to mix in enough cinnamon sugar and salt to taste. That's it.