True confession: I might have a *small* chocolate chip obsession. (And, no, I didn’t just recently post on my facebook status that I was in desperate need of chocolate chips, specifically Ghirardelli semi-sweet chocolate chips, and begged someone from America to mail them to me. Nope, wasn’t me).
Needless to say, if I can put a chocolate chip into a recipe, I’m a happy gal.
My friend, Lisa, introduced me to the concept of chocolate chips + pumpkins = muffins. I doubted her at first, but once I baked them….OH MY.
That, my friends, is how pumpkin chocolate chip muffins became an autumn staple in our home. And because it is now pumpkin season, it’s a great time to make them. So, go do it.
PUMPKIN CHOCOLATE CHIP MUFFINS
- 4 eggs
- 2 cups sugar
- 1 16 oz can of pumpkin puree (or be daring and roast a fresh pumpkin)
- 3/4 cup vegetable oil
- 3/4 cup applesauce (UK friends, this is hard to find. I often just add a bit more veggie oil and leave out the applesauce)
- 3 cups of flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 cups choc chips
Pre-heat oven to 350F (180C).
Mix eggs, sugar, pumpkin, oil & applesauce. Add flour, baking powder, baking soda, salt & cinnamon. Mix well. Stir in choc chips. Pour batter into greased mini muffin (or reg muffin) tins. Bake for about 15 minutes.
For my gluten free friends – remove the 3 cups of flour and add 3/4 tsp of xantham gum, and 2.5 cups of gluten free flour. You’ll get the same results.
PS – Next time, I think we’ll move off the chocolate chip theme, and on to healthier things. Maybe.