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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{ 4 comments… read them below or add one }
I love that this can be enjoyed organic style too
So glad you enjoyed them!
.-= Trina´s last blog ..Halloween circa 1982 =-.
Thank your for your research.
It would have been helpful to say what SIZE can of pumpkin! You split everything but the pumpkin (should say 1/2of 15 oz can) PLUS I used a big can, so I got nothing but mush!!!
Sorry Barb.. this was the first time I had ever posted a recipe.. I’m pretty new to trying new things in the kitchen so I was sure to link to the original recipe… I’ll remember that for next time.. I would have never even thought about different size cans of pumpkin.