Earlier this week, I whipped up a batch of these Sour Cream Pumpkin Muffins for the Mr. and I to have for breakfast all week. They are definitely a new favorite in our home, and are the perfect treat with a hot cup of coffee any time of day. They went so fast that I’ve already made a second batch to last us a little longer (and to use up the rest of the pumpkin puree). Naturally, I threw some dark chocolate chips into half of the batter for both batches, adding a little extra sweetness for the chocolate-lovers. I’m tempted to try this recipe as a small loaf of bread, I think it would make a fun little happy for the holidays!