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With Fall here, I am always ready for Pumpkin. I must tell you that I truly am one of those people that could eat pumpkin constantly. I am never afraid to try new recipes that involve pumpkin. This recipe is definitely a family favorite of mine. I love to make them and freeze the extras. I can then pull them out whenever they sound good and let them thaw and eat them just like they are fresh. I will admit that these are one item that I don’t think are truly good until they cool completely. When they are ooey gooey hot/fresh I always am so excited to try one and then a tad bit disappointed. So I try again when they are cooled and am reminded why this is my favorite muffin recipe!
Pumpkin Chocolate Chip Muffins:
6 Eggs
3 C. Sugar
1 (16oz.) Can Pumpkin
1 C. applesauce
1/2 C. Oil
3t. baking soda
3t. baking powder
4 1/2 C. Flour
1 1/2 t. Cinnamon
1 1/2t. salt
3 C. semisweet Chocolate Chips
First Mix eggs, sugar, pumpkin, oil & applesauce.
In a separate bowl mix flour, baking soda, baking powder, salt, and cinnamon. Slowly add the flour mixture to the other mixture. Fold in the chocolate chips.
Fill your muffin pans about 2/3 full . Bake at 400 degrees for 16-20 minutes. This recipe makes approx. 4 dozen muffins.
I sure hope that you love them and enjoy them as much as my family 🙂
what kind of oil? Looks delicious.