"It's the Great Pumpkin"

Soon the leaves will change color, and the air will turn a little crisper. For as long as I can remember, I have loved the fall, the back-to-school season. Yes, I was one of those children. Even now, I must resist the urge to run to Office Depot to pick up an assortment of spiral notebooks and color code them for class. Of course, I do not miss the tests and pop quizzes, and most definitely not the math homework. One of my favorite things about being a "grown-up" is the ability to thoroughly enjoy the fall homework-free and focus on more enjoyable activities like fall baking, featuring one of my favorite ingredients: the Great Pumpkin.

Already, the Starbucks fall favorite, the Pumpkin Spice Latte which is essentially Thanksgiving in a coffee cup, has made its return to the menu. Surely, all other joys of fall are not far behind. Starbucks is not the only place to enjoy pumpkin goodness, however, nor do you have to wait for dessert at the traditional Thanksgiving feast. From muffins to pancakes, pumpkin is the key to delicious fall baked goods. One of my favorite recipes, and a county fair blue-ribbon winner, is one my mother gave me for pumpkin chocolate chip muffins. I believe the recipe originally came from her Taste of Home subscription, but we've copied it on so many 3x5 cards we pretty much consider it our own now. As any good recipe, it's meant to be shared and enjoyed. So whip out your favorites and enjoy the tastes of fall, and if necessary visit your local pumpkin patch to seek out the Great Pumpkin.

K'barbic Favorite: Pumpkin Chocolate Chip Muffin Recipe

Ingredients:
4 eggs
2 c sugar
1 can (16 oz) pumpkin
1 1/2 c vegetable oil
3 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 c semisweet chocolate chips

Beat eggs, sugar, pumpkin and oil until smooth. Add flour, baking soda, baking powder, cinnamon and salt and mix well. Fold in chocolate chips. Fill paper lined muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until the muffins test done (toothpick comes out clean). Cool in pan 10 minutes. Remove to wire rack. Yields about 24 standard size muffins.