Chocolate Chip Pumpkin Muffins

Fall has finally arrived in Santa Barbara! Today was the first day that we had a bit of a chill to the air, and the wind blew fiercely all day out by where we live. What better way to celebrate the cooler weather than by baking some fall flavored treats? I had heard that there has been a nationwide pumpkin shortage from the cooking board I frequent, so I was excited to see that my regular store had plenty in stock. Sure enough, the checker commented: "Some other shoppers were telling me we are the only store in town carrying the small cans of pumpkin." I guess I'm just lucky that my store is the one with the stock! I'm hoping my husband's coworkers enjoy these muffins. They smelled divine as they were baking, and really got me in the "good little housewife" mood and they inspired me to get a ton of cleaning and chores done the rest of the day. My husband will be happy to know that baking triggers this mood, as he will be able to enjoy baked goods AND a clean house whenever I bake anything! I can't wait to bake more with my pumpkin stock (and the rest of the cinnamon chips, those were fantastic!)!

Chocolate Chip Pumpkin Muffins (from My Baking Heart by way of Jenn and Food, Perfect Together)
1 c all-purpose flour

1/2 c whole-wheat flour

2 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1 c canned pure pumpkin

2 large eggs

1/2 c packed brown sugar

1/2 c skim milk

1/3 c canola oil

1 tsp vanilla

1/2 c cinnamon chips

1 c mini chocolate chips

1/2 c chopped pecans (I used 1/4 cup and made 1/2 with nuts, 1/2 without)

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with liners and set aside.
Whisk together the flours, baking powder, cinnamon and salt in a large bowl. Whisk the pumpkin, eggs, brown sugar, milk, oil and vanilla in a medium bowl. Add dry ingredients and stir until just moistened. Then add in chips and pecans. Spoon the batter into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 20-23 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.