Breakfast

Pumpkin Chocolate Chip Muffins

These have to be some of my absolute favorite muffins. Ever. I was first introduced to them by a lady at church, she used to bring them to potlucks and as snacks before Sunday school. They were so awesome, so revolutionary at my church that she quickly found herself passing out the recipe to almost every single mother there. Luckily, my own mother was one of the ones that snagged the recipe! Ever since then, my brother and I have wolfed these beauties down, and quickly!

My mom would often bake them for us when we were in college, and we would bring zip-lock baggies full of them back with us. One weekend my brother went home and came back with a baggie, meant to be shared with me. Only he thought he would be sly and pretend as though he didn’t have them, hoping that I would be none the wiser and he would get them all. Luckily for me my mother knew I probably needed a heads up, so I “casually” went to his dorm room, you know, just to hang out, and lo and behold! Look what was there! He thinks he is so clever, but I am on to him!

Pumpkin Chocolate Chip Muffins
4 eggs
1 cup white sugar
1 cup brown sugar
16 ounce can of canned pumpkin
1.5 cups applesauce
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
12 ounces chocolate chips

In a large bowl, mix the eggs, sugars, pumpkin and applesauce together.
In a separate bowl, whisk the dry ingredients.
Mix the dry ingredients in with the wet until well combined.
Mix in  3/4 the chocolate chips.
Spoon the batter into muffin tins, filling about 2/3 full.
Sprinkle the remaining chocolate chips on top, pressing them down lightly (this insures even distribution of the chocolate!)
Bake in a preheated 400 degree oven for 16-18 minutes, or until an inserted toothpick comes out clean.
Cool and eat!

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