Today, its pumpkin muffins. But not your average plain pumpkin bread in muffin form: this muffin is loaded with sweet chocolate chips and full of familiar Fall flavors such as cinnamon and nutmeg. As always, I made a point of mixing the batter until just barely combined, and baking until just barely done – both of which resulted in an incredibly moist, light muffin.
I doubled the batch (yielding 24 muffins) and although I froze the second batch, these did not last one single week!!!! They were out of the freezer by Tuesday as both Brett and I were craving more muffins.
I’ll do my best to get the pumpkin pie recipe out this Fall!
Pumpkin-Chocolate Chip Muffins – adapted from Pumpkin Chocolate Chip Muffins on Allrecipes.com
1.5 C white sugar
1/2 C applesauce (no sugar added)
1 can pumpkin
1/2 C water
3 C flour
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 C milk chocolate chips
1. Preheat oven to 350. Grease and flour 24 muffin cups.
2. Mix sugar, applesauce and eggs. Add pumpkin and water. In separate bowl, mix flour, baking soda, baking powder, spices and salt. Lightly mix dry ingredients into wet ingredients. Fold in chocolate chips.
3. Fill muffin cups 3/4 full with batter. Bake 20 minutes or until toothpick inserted in center comes out clean.