Autumn is my favorite season! I love fall décor, and I decorate my house to the max: pumpkins, gourds, burlap, Indian corn, wreaths, etc. Then, I take pictures of it all, because I won’t remember how I did it when it comes time to put it all up again next year!
I crave fall food. Last night I made a big pot of Chili. (Never mind that it was 89 degrees outside!) I also made 2 dozen Pumpkin Chocolate Chip Muffins.
Then this morning I brought them all to t
he office, minus the two that I ate hot out of the oven. It just made me feel good, in spite of the 329 calories per muffin. (See recipe below.)
I love fall fashion, too. This year I’ve been sporting deep purple finger nail polish, and I’ve worn purple every day for two weeks. I’m just waiting for my pastor’s wife to wear her boots first. . .that’s a tricky fashion decision here in Florida. (Hurry up, Angie!)
Seasons are a reminder that no matter what is going on in the world, He is constant. This fall we’ve been bombarded with politics, but let us remember that “no matter who is president, Jesus is king!” Daniel 2:21-“And He changeth the times and the seasons: He removeth kings, and setteth up kings: He giveth wisdom unto the wise, and knowledge to them that know understanding.”
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
Directions
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: 2 dozen muffins.