Today it’s 60°F outside. Yessssssss! As I look at the forecast for the rest of the week all I can see is 60s to low 70s, partially cloudy days, and the possibility of rain. I’m so excited! Summer is finally drawing to a close, and Fall is moseying its way into my heart. God bless the midwest for having actual seasons. I’ve been looking forward to this markedly colder season ever since we set our sights on Chicago, and I’m only that much more excited about it now that it’s here. The only thing that could make it better is if all the leaves suddenly changed color – oh wait! That’s on its way too!!
While I’m waiting for those lovely leaves to burst into their oranges, reds, and yellows I’ll succumb to my favorite sign of a Fall that’s moving on in – pumpkin chocolate chip muffins! Double yes! Strangely I don’t really like pumpkin things otherwise, but these muffins are a hit every time.
Pumpkin Chocolate Chip Muffins
(makes 24-30 muffins)
2 c sugar
1 can pumpkin – not pumpkin pie filling
1 1/2 c vegetable oil OR 1 1/2 c apple sauce
3 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 c mini chocolate chips
Preheat your oven to 400°F.
In a large bowl combine your eggs, sugar, pumpkin, and veg oil together with an electric mixer. You can absolutely substitute apple sauce if you have it. I was so excited to pull my jar of apple sauce out of the fridge to make these, and to my chagrin the jar I had was past it’s prime – let’s just leave it at that.
In a separate bowl combine your flour, baking soda, baking powder, cinnamon, and salt. You can also add in other Fall-esque spices. Sometimes I add a dash of nutmeg, ginger, and cloves. (Yay Fall!)
Add your dry ingredients into your wet ingredients and mix until combined. I like to do this in 2 installments so I don’t get flour everywhere. When you can’t see anymore flour stir in your chocolate chips. If you’ve seen my other posts you might know that I’ve got a thing for mini chips – you could totally use the normal sized ones, but I can’t get over those little guys :)
Prepare your muffin pans with non-stick spray or cupcake liners. Fill each cup half to three-quarters full. Bake for 15-20 minutes. I like to check mine at 10 minutes and turn the pan to insure even baking. You can check them with a toothpick for doneness.Totally done. And totally delicious. I absolutely suggest eating these warm. If you can’t do that right out of the oven, 10-15 seconds in the microwave will give you that right out of the oven feel. So enjoy it, and usher in Fall with this deliciously baked treat :)
okay question, I don’t have an electric mixer (insert crying face here), do you think that I could make these without one or will i need to have a super human tenacity? be real with me!
I have both a Kitchenaid and just a hand held mixer, but you could use a whisk or spoon or spatula. You can do it – it’s a thick batter, but not difficult to work with.
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