Quick Fall Recipe

Of course with October means the need for pumpkin in your life. One of my favorite desserts in fall is pumpkin chocolate chip muffins. With midterms this week, here is a link to one of my favorite online recipes that I will be making this weekend at home. Enjoy! 
Pumpkin Muffins  (Taken from Rachael Ray) 
Makes 18 muffins
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
2/3 cup vegetable shortening
2 cups canned pumpkin
4 eggs, slightly beaten
2 1/4 cups sugar
2/3 cups milk
3/4 cups chocolate chips (optional)
Preheat oven to 350 degrees. Grease and flour 18 muffin tins, or line with paper liners.
Whisk together flour, baking powder and soda, salt, cinnamon, and nutmeg in a medium bowl. In a large bowl, combine shortening, pumpkin, eggs, sugar, milk, and chocolate chips (optional). There will still be some tiny lumps of shortening.
Add dry ingredients to the wet ingredients and stir until just blended – there will still be shortening lumps. Fill muffin tins just about to top with batter and bake for 30 minutes.
Happy Thursday!
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