Going perfectly with my previous post of Halloween Treats, we made Pumpkin Muffins for Tuesdays with Dorie this week. This week's recipe was chosen by Kelly of Sounding My Barbaric Gulp. 
As beautiful as the pictures of Dorie's muffins were in the cookbook, I had to make a few changes. Dorrie's were just way too healthy. She added nuts and raisins and topped them off with sunflower seeds. Sorry, just not the right combo for me. I had to make them a little more unhealthy in order for me to enjoy them.
First off, I did do half white flour and half whole wheat flour. That is how I justify adding the extra calories later. My secret ingredient in these pumpkin muffins were cinnamon chips. That's right, not chocolate, but cinnamon! The muffin itself was a little bland. Didn't taste too much like pumpkin to me so maybe next time I'll add more pumpkin, but for now the cinnamon chips added all the right flavor to make them wonderful! I added just 1 cup of the cinnamon chips and it made 5 dozen mini muffins bakes for 8-10 minutes. Next time, I'll do them full size. But, I also had to do a little cinnamon drizzle on the top. To do that I melted the rest of the bag of cinnamon chips with about a tsp of shortening and just drizzled them over the top from a zip lock bag with the corner cut out.
I just love this time of year where we can start cooking with fall flavor. Pumpkin, squash, soup, and more! After Thanksgiving it gets really dangerous though when chocolate comes into play full force! Enjoy the muffins!
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