It has never been a secret that by the time dinner rolls around each day, any creativity or ideas that I may have had have usually disappeared. Pasta, again? When did we last have tacos? Who's up for pizza? This month, however, it's even easier to come up with another option, as September is National Breakfast Month! Are there people out there that don't perk up when they see things like eggs, bacon, pancakes and toast on their plate... whether it is in the morning or not?
Around here, "breakfast for dinner" is a night that we always look forward to and I love the way that the kids get extra-curious to see exactly what ends up on the menu. Will there be waffles? Sausages? Bagels and PHILADELPHIA Cream Cheese? It doesn't ever seem to matter, they like it all!
Plus, isn't there just something about breakfast that puts everyone in a relaxed mood? I'm always excited when I can pull together nearly any combination of foods that my family deems as "breakfast," stick them on the table...and everyone ends up happy.
Most recently, we had a variety of fruit, yogurt and eggs — with a little custom touch, as they were scrambled for the kids and omelets for the adults.
But there was also a special treat that showed up on the table in celebration of the arrival of September: Pumpkin Chocolate Chip Muffins.
Yum! My love of sweets pretty much insists on some sort of treat after a meal and, as much as I could eat brownies any day, any season, there's just something about anticipating the start of autumn with the delicious taste of pumpkin.
Plus, these muffins are so simple to make and end up fluffy and sweet (hello, chocolate!); we have definitely deemed them a fall favorite. As an added bonus, this recipe makes approximately 3 dozen muffins (depending on the size that you make them), so it's perfect if you're making a back-to-school treat to bring into a classroom!
Pumpkin Chocolate Chip Muffins
Prep Time: 10 minutes • Cook Time: 16-20 minutes • Serves: 36 muffins
2 cups sugar
16 oz. can pumpkin
1½ cups oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 cups BAKER’S Semi-Sweet Chocolate Chunks
PREHEAT oven to 350°F.
BEAT eggs, sugar, pumpkin and oil until smooth in a large bowl. In a second bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry mixture to pumpkin mixture and mix well. Fold in chocolate chips.
FILL greased or paper-lined muffin cups ¾ full.
BAKE for 16 - 20 minutes or until muffins test done.
COOL in pan 10 minutes before removing to a wire rack.
Whether you're looking for a special addition to your "breakfast for dinner" night or simply a way to give nod to one of the stars of fall recipes, these Pumpkin Chocolate Chip Muffins are sure to be a hit with adults as well as kids.
The next time you're in a dinnertime rut, don't forget breakfast! Plus, for a little inspiration and some tasty ideas, be sure to browse the large number of recipes available at KraftRecipes.com to find a huge selection of delectable options your family will enjoy!
For more recipes and ideas, visit my blog at www.thanksmailcarrier.com.
Chocolate Chip-Pumpkin Muffins
Enjoy the flavors of fall year-round with these Chocolate-Chip Pumpkin Muffins! Pumpkin muffins are better when they're studded with chocolate chunks.
Article by Kraft TasteMaker Xenia Sundell. For more recipes and ideas, visit her blog at Thanks, Mail Carrier.
Please keep in mind that the bloggers opinions, advice and recipes are their own and do not necessarily reflect the opinion of Kraft Foods.