Tuesday, October 2, 2012

Pumpkin Chocolate Chip Muffins

These are my all time favorite pumpkin muffins.  I make them every year.  This is a lighter version substituting applesauce for oil.  This recipe makes 24 muffins.  I often cut it in half, otherwise I would eat way too many of them!

These are from Food.com

4 eggs
1/2 cup oil ( or substitute applesauce for this too)
1 cup unsweetened applesauce
1 (16 ounce) cans pumpkin
1 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semisweet mini chocolate chips

Mix first 5 ingredients together; separately, mix dry ingredients.
Blend the two mixtures together, fold in chips.
Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
Bake at 400 degrees F. for 16-20 minutes.

1 comment:

  1. I can comment on this one! I have been to Chellie's house and have eaten these DELICIOUS muffins. YUM. Perfect texture, not too chewy (like mine!). The chocolate chips melt when heated in the micro for just a bit and that makes it even more divine!!! Thanks for sharing, Chellie!!! Love ya, Amy