It might be really basic of me to post this. But, if "basic" leaves me on Caltrain eating a chocolate chip pumpkin muffin on the way to work every morning.. bring it.

I once showed you these super easy three ingredient pumpkin muffins. They were a delightful staple in my childhood home. But, last year my sister Katie sent me the recipe for Northern Maine Pumpkin Bread, and since most of the ingredients were things I already had in the kitchen, I decided one lazy fall morning to give it a whirl. Di-vine. This fall, in SF, I wanted to bring the comforts of home to my little studio apartment. So here you have it, modified from bread to muffins, for the freezer-friendly single life ;D

I now know, the recipe Katie initially sent me from allrecipes.com called this "Down-East Maine Pumpkin Bread." But all this time, it's been Northern Maine in my head... so, call it what you will, but I'm sticking with Northern for Ida Street :D

Northern Maine chocolate chip pumpkin muffins.
Elsewhere known as: Annie's breakfast for the past two weeks.

Main Ingredient: 1/2 cup 60% cocoa ghirardelli chocolate chips

Wet Ingredients
1 can of pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar

Dry Ingredients
3 1/2 cups flour
2 teaspoons (t) baking soda
1 1/2 t salt
1 t cinnamon
1 t nutmeg
1/2 t cloves
1/4 t ginger

Preheat oven to 350. In large bowl, mix together wet ingredients until blended. In separate (equally large) bowl, whisk dry ingredients. Stir the dry ingredients into the pumpkin mixture. Fold in 1/2 cup chocolate chips. Pour into lined muffins tins and bake approximately 20 minutes (or until a fork comes out clean).

This recipe makes a TON (over 2 dozen muffins). Freeze what you don't eat right away. They are so, so good in ice cream. Or for breakfast. Or both ;D

Photo: Nikond3200 / Edits: VSCO Filters for Lightroom