Let’s celebrate the season with the satisfying autumnal combination of pumpkin, spices, and chocolate–specifically dark chocolate. These delightful muffins have all three, in addition to toasted pecans and plenty of dark brown sugar. I use an equal mix of all purpose and spelt flours, but you can also substitute the spelt flour with whole wheat pastry flour or just as easily use all regular, all purpose flour. That’s how these muffins roll. They’re easy like that.

Now, let’s talk about chocolate chips. Here are my favorites for baking and/or eating directly out of . . . → Read More: Easy Pumpkin Chocolate Chip Muffins for Fall