Mini Pumpkin Chocolate Chip Muffins
Happy Monday to you! I’m surprisingly a Monday person…Mondays tend to be a good day for me. I have lots of energy on Mondays and am ready to start the week, mostly getting myself and the family organized, projects started and the house cleaned up….by Thursday though, it’s a totally different story. I really start to slow down on Thursdays…not a big fan of Thursdays, except for Thursday night TV…but now I am rambling aren’t I?
I did bake these muffins last Thursday though…some of our friends were moving out of state and we were going to be going over to say our good byes. I wanted to bring them something they could snack on during their big moving trip…I haven’t made these Pumpkin Muffins in a while and my son has been begging to bake some lately. This time I decided to add some mini chocolate chips into the batch, I’ve been seeing really great pumpkin-chocolate combinations in blog world lately and I’ve had a craving! They came out really yummy!
I decided not to “healthy them up” this time since we were planning to give most of them away (that sounds terrible doesn’t it?). I stuck to the original recipe for the most part which actually is Paula Deen’s Pumpkin Bread recipe (from her Lady and Sons cookbook). The changes I made were subbing applesauce for vegetable oil and the cooking time since they were mini muffins instead of bread loaves.
Mini Pumpkin Chocolate Chip Muffins
Ingredients:
- 3 cups sugar
- 1 cup applesauce (original recipe uses 1 cup vegetable oil)
- 4 eggs
- 2 cups canned pumpkin
- 2/3 cup water
- 3 1/3 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 cup mini chocolate chips
Directions:
- Preheat oven to 35o degrees. Place liners into mini muffin pan and spray insides of liners with non stick spray.
- Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. With a spoon or small ice cream scooper fill baking cups equally. Bake for 18-20 minutes or until golden brown.
- These make a ton of mini muffins. You can also divide the batter into two loaf pans and bake for 1 hour for Pumpkin Chocolate Chip Bread.
adapted from Paula Deen, The Lady and Sons cookbook
Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
They look like wonderful traveling muffins! 😉
that is really sweet that you brought those muffins to your friends! I’m sure they really apreciated them during the move! They look yummy!
We are on the same wavelength – I just posted little mini pumpkin muffins too! I love the little mini wrappers – i can never find them!
I posted pumpkin muffins today too! Funny! I love the mini ones!
These look delicious! The applesauce for oil sounds like a great healthy swap! I bet these gave your friends just the pickup they needed during their move!
Love the little muffin paper cups! These look darling; there’s just something special about mini muffins. I’m sure your friends appreciated receiving them. I bet this would taste good as bread, too!
I love that you used chocolate chips with the pumpkin muffins. I was wondering if chocolate and pumpkin would go together and now I know. Great recipe!
Chocolate & pumpkin go together so well.. the muffins look so good.
you’re a good girl to make them healthy!!!
The right size to keep popping them into my mouth day in and out. LOL.
I love how you said you weren’t going to healthy this up, but then swapped applesauce for oil 🙂 You’re my girl! I love pumpkin so I will be trying these soon. Love the miniS!
Those look great and I love the seasonings and addition of the applesauce (smart thinking!)
Looks great! I’ve never substituted apple sauce before – can you taste the apple in the final baked product??
Colleen – I found the mini baking cups at Michael’s…they had the pumpkin ones right before Halloween.
Mary Ann – It was a struggle enough to pour all that sugar in there (and not use any whole wheat!) so I had to do something!!!
Mandy – I don’t ever notice the apple taste in the final product, I think it actually makes the muffin pretty moist. I sub applesauce for oil pretty often…if you want to test it out you can always start with half.
Yummy, yummy. Paula Deen- has to be good!
I’m a Monday person too. Love Mondays!!
I love Paula Deen, great recipe choice, these are always so fun to eat during the Fall :)!
These are a perfect combination of flavors. Two of my favorite, in fact. Lovely post, Aggie.
Your muffins look scrumptous. I love the flavor combo of the pumpkin and chocolate. I am learning to use applesauce more too. I find it makes things a little more moist.
Oh yum!! Anything from Paula Deen gets my seal of approval!
These look so good! My favorite part is how tiny they are – you can feel less guilty going back for seconds…or thirds…:)
I agree…the smaller they are the more I seem to eat!! 🙂
those are so adorable and little. i am obsessed with muffins. i make them constantly.
i know what you mean about thursday night tv!! definitely my favorite night of the week… mostly because i’m in love with survivor!
I saw you mentioned on Pam’s blog and wanted to say hi!
Hi Aggie- It’s me… life suddenly got so hectic and had to take a little leave = ) but I really missed commenting, even though I may miss to comment I have you in my RSS feeds = ) and am saving all the wonderful recipes!
Those sound great. I agree with you about Monday’s. I’m all ready to get the week started and by Friday morning I just want to stay in bed!
Glad to see ANOTHER pumpkin recipe on your blog! I love the pumpkin/chocolate flavor combo. I posted a recipe for healthy mini chocolate chip pumpkin muffins to my blog on 2/04/08 and used canola oil instead of butter.
I do the same thing by only making them real healthy if i’m keeping them. Good muffins!
These would be great for a Fall Saturday brunch! I think I love anything pumpkin!
Aggie,
Pumpkin is in the air, and in your oven with these wonderful muffins!
Hi There – made these a few days ago with my last can of organic pumpkin. I did not have applesauce so I replaced with the oil. My boys (8 & 10) loved them and are asking for more. I made them into regular size (standard muffins) instead of mini. Great recipe. Thank you!!