Hey strangers! Remember me?! It's been a HOT minute, I know. Let me just give you a slight recap of what has been going down in the world of Hungry Ali.
In case you missed the news, I recently got engaged! Which means I am already knee deep in planning a wedding which is amazing, fun and overwhelming all at once. On top of that, my day job has been keeping me busy with events every other weekend in addition to week days. On top of that all, I decided it would be a good idea to go to grad school which I am now doing two evenings a week with the addition of homework added back into my life which is supes fun. Oh, and still just trying to be a pug mom and breath a little! So yeah, life is pretty intense to say the least!
So you can imagine why I have not had too many spare minutes to think about ze blog. Even though I fully expect to post less over the next year or so while life starts ramping up in big ways, I fully intend on keeping the blog alive in whatever capacity, even if that means posting once a month. So thank you in advance for your understanding, your patience and for being a fan through thick and thin! It truly means the world.
Now let's good to the goods. Life may be busy, but it hasn't made me blind to the fact that it is fully fall aka my favorite season in the entire world. Although much of my cooking duties have shifted over to my dear fiance, Cole, I am still consuming and cooking all the fall things, like squash and pumpkin whenever possible.
The other day I whipped up my fall favorite treat, pumpkin chocolate chip muffins. The recipe truly says it all. A spicy, sweet pumpkin bread base gets laced with semi-sweet chocolate chips for an even sweeter surprise. When they bake in the oven, your house transforms into a fall wonderland. There is truly nothing better!
Enjoy, and catch ya on the flippity flop!
Pumpkin Chocolate Chip Muffins
- 1 2/3 cup flour
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 2 large eggs
- 1 cup canned pumpkin (highly recommend Libby's canned pumpkin)
- 1 stick butter, melted
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease 12 muffin cups, or use cupcake liners. Mix dry ingredients – flour, sugar, cinnamon, ginger, cloves, nutmeg, baking powder and salt – together in a large bowl. Whisk eggs, pumpkin and butter together in a separate bowl. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula, just until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake for 20-25 minutes or until puffed and springy to the touch in center. Turn out onto a rack and cool. Nom on those bad boys!