These muffins are a nice fall treat. I saw these on The Beantown Baker – she got the recipe from somewhere else and changed it around, eliminating the streusel topping. I took TBB’s version and further altered it – omitting the dried cranberries and subbing in chocolate, and swapping applesauce for the oil. The recipe below reflects “my” version.
Pumpkin Chocolate Chip Muffins
adapted from TBB’s Pumpkin Cranberry Muffins
1 c. pure pumpkin, packed
1/3 c. applesauce
2 large eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 c. sugar
1-1/2 c. flour
3/4 c. semisweet chocolate chips
Preheat oven to 350 degrees. Line muffin tin with paper liners.
Whisk together all ingredients but the flour and chocolate chips until well mixed. Add flour and chocolate, stir to combine.
Pour batter into muffin cups – it should fill them about 3/4 full.
Bake 25 minutes (15 for mini muffins). Allow to cool in the pan for a minute or two:
I was able to get a dozen mini muffins and ten regular sized muffins from this recipe. TBB says it should yield a dozen regular size muffins, so either those mini muffins are really tiny, or my regular muffins weren’t as large as they should be. They are the perfect size for breakfast though, so I was happy with the result.
I packaged up the mini muffins to send to friends.
We haven’t been experiencing the pumpkin shortage other parts of the country have seen, but I just wasn’t getting in the pumpkin spirit. The can on my pantry shelf beckoned, and finally I answered its call and made these muffins. Since the recipe only calls for one cup, I have plenty of pumpkin left from my 29 ounce can. So the only question is, what pumpkin treat should I make next??