A batch of these freshly baked muffins will help brighten those cool and cloudy fall mornings.

Spiced Autumn Pumpkin Muffins

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup semisweet chocolate chips
1/2 cup chopped toasted pecans
2 cups canned pumpkin
3/4 cup milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon finely grated orange peel

1. Preheat the oven to 375°F (190°C). Lightly coat a 6-cup and a 12-cup muffin tin with vegetable cooking spray and dust with flour.
2. In a medium mixing bowl sift together flour, sugar, baking powder, baking soda, salt, allspice, nutmeg and ginger. Stir in chocolate chips and pecans; set aside.
3. Whisk together the pumpkin, milk, oil, eggs and orange zest until well combined. With a wooden spoon, stir dry ingredients into pumpkin mixture until just combined. Do not overmix; some of the flour should still be visible.
4. Spoon batter into prepared muffin tin, filling each cup almost to the top. Bake for 25 to 30 minutes, or until golden brown and a wooden pick comes out clean when inserted into the center of a muffin. Let cool for 5 minutes in pan before turning out and cooling on a wire rack.

Makes 18 muffins.