Pumpkin Pecan Chocolate Chip Muffins

I am realizing that I make a lot of muffins.

It's just that I like them so much! They make a great take-along breakfast, they go great with coffee, you can have them as a dessert or a snack...what's not to like?!

I made these for my friend Allie's birthday! They are delicious, moist, and have just enough chocolate and pecans.

You need:

• 15 oz can pumpkin
• 1/4 cup maple syrup (I used pancake syrup)
• 1 egg
• 2 Tb oil
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips
• 1/2 cup chopped pecans

Now, I am quite sure you should mix the wet ingredients and the the dry separate. I didn't. I put everything except the chocolate chips and pecans into a big bowl, mixed it with a whisk until it was just blended, then folded in the chips and nuts. They turned out fine. I am all for less steps and less bowls to wash. :)

Then fill paper-lined muffin cups 3/4 full and bake at 350 for 20-30 minutes, or until a toothpick comes out clean. I cooled them in the pans for 10 minutes, then on a wire rack until cool.

I stored the leftover muffins in the fridge, for like 1 day. Then they were all gone. I live with boys.