Another great combination, these pumpkin chocolate chip muffins got rave reviews from my co-workers.
I tend to be a bit of a stress eater and consequently that also translates into being a stress baker! It’s a combination of sometimes fixing a craving and I find it a good way to take my mind off of things. The fall is traditionally a very busy time for me at work, and this year is no different. Last week, I was craving something pumpkin, but not quite ready to make Grandma Ardi’s Pumpkin Bars, so these Pumpkin Chocolate Chip Muffins fit the bill.
I found an initial recipe on Food.com and modified a bit from there to try to make them a little healthier.
- 4 eggs
- 2 cups sugar
- 1 (15 oz.) can of pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup oil (I used grapeseed oil, but you can also use vegetable oil)
- 3/4 cup applesauce*
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 (12 oz) bag of semi-sweet chocolate chips (regular or mini)
* 3/4 cup oil can be used in place of the applesauce for a total of 1 1/4 cups oil.
- Heat oven to 400 degrees.
- In a large mixing bowl, mix eggs, sugar, pumpkin, vanilla extract, oil and applecauce in a large bowl until smooth.
- In a separate bowl, mix dry ingredients together.
- Fold dry ingredients into pumpkin mixture, then mix in chocolate chips.
- Pour batter into greased or paper lined muffin tin.
- Mini muffins bake for 12-15 minutes. Large muffins bake for 16-20 minutes
This makes quite a lot of batter. I originally intended to make all mini muffins but I would have been baking a long time, so I ended up with 24 mini muffins and 18 large muffins. If you’re making all large muffins, this recipe makes about 30.
These turned out great! A good mix of pumpkin flavor with the chocolate chips. When I make these again (and I will), I will likely use mini chocolate chips, but other than that I wouldn’t change a thing.