Fall Flavors: Pumpkin + Chocolate

Happy Thanksgiving week!  I am so excited to be with family this week and totally stuff my face.  This past weekend, we had friends over for a Friendsgiving brunch.  I've made this recipe a few times this fall, and it's been the perfect breakfast... or dessert!  What I love about this recipe is that you can make bread, muffins, or mini muffins from the same batter.  

Ingredients:
- 1 and a half cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 15oz can pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 3/4 cup chocolate chips (or try chopped pecans, cinnamon chips, butterscotch chips, etc!)

Directions:
1. Preheat oven to 350 degrees and spray a your choice of pan with cooking spray.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a medium bowl, combine eggs, sugar, and brown sugar.
4. Once smooth, add in pumpkin, vegetable oil, and milk to sugar mixture.
5. Pour the wet ingredients into the dry ingredients and fold to combine, using a wooden spoon.
6. Once combined, mix in chocolate chips and pour into the pan.
7. Bake accordingly: bread - 65 minutes; muffins - 20 minutes; mini muffins - 10 minutes

I am always a fan of a little butter on any breads, but this bread almost doesn't need it.  Especially straight out of the oven, it's so warm, light, and rich.

Also, I could eat about 10 of these mini muffins in one sitting.

I hope everyone has an enjoyable, food-filled, restful, and fun Thanksgiving weekend!