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
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