Variation on a (Pumpkin) Theme

When I was in college, I went through a pumpkin obsession phase that I never really grew out of. I made all kinds of pumpkin cookies, breads, bars and pies. (Yes, pies. That's how I know I will never like homemade pumpkin pie.)

So last weekend, I was *craving* the reduced-fat banana mini-chocolate chip bread from Starbucks. (If you haven't tried, do! It's delicious!) But I was a little too lazy to go out to buy it and I didn't have bananas to make it myself. But I did have canned pumpkin, so I decided to pull out the following favorite recipe from my college years but make muffins instead of bread.

Pumpkin Bread

1 cup butter, softened
3 cups sugar
3 large eggs
2 cups canned pumpkin
2 teaspoons vanilla
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup raisins (optional)
1 cup chopped nuts (optional)
1 to 1-1/2 cups chocolate chips (optional)

Cream together the butter and eggs. Beat until light. Add canned pumpkin and vanilla. Add the sugars, salt, baking soda and spices. Add the flour and the optional ingredients.

Divide into two (sprayed) loaf pans and bake at 350*F for 60 minutes or until an inserted toothpick comes out clean. OR spoon into sprayed muffin tins (makes about 30 muffins) and bake at 350*F for 25-28 minutes.