Hello, fall! It’s my favorite and I have a slew of food-centered traditions that I whip up when the decorations turn to orange and earthy tones, including this Pumpkin Chocolate Chip Mini Muffin recipe. When we lived in Taiwan from 2010 to 2011, I adapted this to appeal more to the locals by cutting back sugar and oil, and haven’t missed the excess. These fall favorites have remained tasty crowd pleasers even back in the good ol’ USA.

Pumpkin Chocolate Chip Mini Muffins

• 15 ounces canned pumpkin
• 2 cups sugar
• 3-1/2 cups flour
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons cinnamon
• 1-1/2 teaspoons salt
• 1 teaspoon vanilla
• 2 teaspoons baking soda
• 12 ounce bag semisweet chocolate chips

Preheat oven to 375 F degrees. Mix everything together in stand mixer until well blended.  Using large stainless steel scoop, fill silicone mini muffin tray (I use bon COOK, formerly DeMarle at Home). There’s no need for paper liners or cooking spray.

Bake 20-21 minutes. After slightly cooling, push each one out from the other side. Serve warm or at room temperature.

Yield: 44 mini muffins, 130 calories each