The calendar and Starbucks both say that Fall has arrived, despite the still 90 degree temperatures. But, I am in denial about the weather. So, I am posting a yummy fall-ish recipe! I got the original recipe here, but I did make a few changes, which I tried to indicate in parentheses. (And, if the thought of pumpkin and chocolate together bothers you, you could always substitute walnuts or pecans for the chocolate chips.)
Prep. Time:
Approx. 20 min.
Bake Time:
20-25 min.
Yield:
36 regular sized (2 ½ inch) muffins
Ingredients:
- 1 ½ cups all-purpose flour (I omitted this…see next ingredient)
- 1 ½ cups whole-wheat flour (I used 3 cups whole-wheat flour)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon or pumpkin pie spice (I used 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp. allspice)
- 1/2 teaspoon salt
- 4 large eggs, slightly beaten
- 2 cups granulated sugar
- 1 teaspoon vanilla extract (This wasn’t in the original recipe, I added it because I like it.)
- 1 15 oz. can pumpkin puree – or use homemade pumpkin puree (I did not do this, but would love to try it out sometime! The Pioneer Woman Cooks has a great how-to here)
- 1 cup vegetable oil (or substitute 1 cup applesauce)
- 2 cups (12-oz. pkg.) chocolate chips
Directions:
Preheat oven to 350° F.
Grease thirty-six 2 ½ inch muffin cups or line with paper baking cups.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon/spices, and salt.
In a large bowl, combine eggs and sugar. Add pumpkin and oil (or applesauce); mix well. Stir in flour mixture until moistened. Stir in chocolate chips.
Spoon batter into prepared muffin cups.Â
Bake for 20 to 25 minutes or until top springs back when lightly touched. (Watch them closely – mine were done after about 18 minutes…they probably would have been slightly burned if I had left them in for the full 25 minutes.)
Cool in pans on wire racks for 5 minutes; remove from pans.
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