October 2009

Trina over at xoxotrina.com posted a recipe for Pumpkin Chocolate Chip Muffins (originally found at Tasty Kitchen) that sounded so good I had to try them myself.

I split the original recipe in half and changed a little (very little) to end up with some of the tastiest muffins.. um.. ever.

Pumpkin Chocolate Chip Muffins

- 2 eggs
- 1 cup pure cane sugar
- 1 can of organic pumpkin
- 3/4 cup organic cinnamon applesauce
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- dash of organic cinnamon
- 1/2 teaspoon salt
- chocolate chips

1. Mix together the first 4 ingredients
2. When mixed well, add remaining ingredients
3. Bake in 400 degree oven 16-18 minutes

The recipe suggested putting 1/2 a bag of chocolate chips in the batter and sprinkle the rest on top of each muffin before baking. I didn’t use a whole bag of chocolate chips (maybe half) and to tell you the truth, the muffins would be just as tasty without any chocolate (although chocolate does add a bit of heaven).

I also used a whole can of pumpkin instead of measuring it out and because I used cinnamon applesauce I just put a dash of cinnamon in instead of 1/2 teaspoon.

I ended up with 12 large delicious muffins. Yum!

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