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.

Happy Autumn!
Mandy

PS – Next time, I think we’ll move off the chocolate chip theme, and on to healthier things. Maybe.