When my son was in preschool, we carpooled with another little boy in the neighborhood. The mother and I had never met, but the preschool put us in touch with each other because we were in the same neighborhood and had expressed an interest in carpooling. (The preschool was on the military base, and we were not.)

The boys became fast friends, and the mom and I started hanging out together some, too. It was really the best possible outcome for that set-up. One day in October, the mom brought snack for the preschool, and when she dropped Tony off after school, she also dropped off some Pumpkin Chocolate Chip Muffins that were left over. I’m still not sure how there were any left over at all. I immediately called and asked for the recipe, which she kindly wrote down for me on a small square piece of paper, which I still have. It is starting to fade, and having it recorded here will help me not panic that one day I won’t be able to read it.
I’ve never been a fan of pumpkin pie, and my mother really didn’t like the flavor of pumpkin, so we didn’t have anything pumpkin as I grew up. I was amazed that this was pumpkin! They were so yummy, and of course, the chocolate chips didn’t hurt. She had made mini muffins for the kids, and it was so easy to just pop one in my mouth as I went through the kitchen. For me, these are delicious but dangerous. I love to make them and love to eat them. Through the years, these have become a true family favorite, and when October hits, whoever is home (or away at college) starts asking when we’re going to have the muffins. Since all of the kids aren’t always here, I’ve started making these when I have somewhere to take them, because I will eat them all. The past couple of years, I made a batch to send the girls at college. This year, with Alex and Tony at home, there was no need to wait for an event to take them to.

For these muffins, here’s what you need:

the basics, a can of pumpkin, pumpkin pie spice and chocolate chips.

Once you’ve combined the wet ingredients and dry ingredients, fold them together. Then add the chocolate chips.

Chocolate chips are one of nature’s perfect foods.

Then, the easiest way to make consistent muffins easily is to use this:

Scoop them into mini muffin pans. It made 54 mini muffins for me.

As you bake them, other members of the family will start to drift in to the kitchen as the aroma wafts through the house.