Pumpkin Chocolate Chip Muffins

Here is my friend wearing the

Bee (word I will not say again)
apron from the breakfast mini class.

One of the recipes I shared at the class was this:

(pictured here are some mini versions of them)

 

I love these pumpkin chip muffins!

Every time I make them I think of my friend,

Sue R., who gave me the recipe.

Every time I make them I also
I think of my grandson, Ashton,

because he loves them as much as I do.

When they lived here in Provo,

these muffins were what Ashton

requested more than any other treat.

(Next time I make them, Ashton,

I'll send some your way)

Pumpkin Chocolate Chip Muffins

Serves 18

1 1/3 cups sugar

5 1/2 tablespoons shortening

2 eggs, well beaten

1 cup canned pumpkin

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon salt

Milk chocolate chips (or semi-sweet)
5 1/2 tablespoons hot water
Chopped nuts (optional)

Cream sugar and shortening until fluffy. Add eggs and pumpkin. Add hot water. Sift together dry ingredients together and add to mixture. Add nuts and choc chips. Pour into greased muffin tins coated with sugar (or you can just use paper liners--it makes the cleanup easier) Bake at 375 to 400 degrees for 17-18 minutes.