Is It Fall Yet? Pumpkin Chocolate Chip Muffin Recipe

Fall is in the air! In southern Virginia that means that people are talking about fall, there are Halloween decorations popping up, you pulled out all your cardigans and hoodies, but you’re just looking at them while you sweat because it’s still ninety degrees outside. We got a thunderstorm the other day and it temporarily cooled things down so my three year old and I went a little crazy decorating. She kept yelling, “Look! It’s fall-tastic!” while I set out the acorns and fall leaves and every day since she’s become obsessed with checking the leaves for color change. No such luck, honey. However, it’s coming. I can feel a crisp in the air. We’ll be consuming all things pumpkin while wearing our favorite boots in no time!

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During our fake fall fiesta, we decided to do a little baking as well. One of my favorite combinations is pumpkin and chocolate chip. As a matter of fact that was the flavor of my wedding cake. In case you feel the need to taste a little Autumn, I thought I’d share the recipe.

Pumpkin Chocolate Chip Muffins (makes 2 dozen)

Ingredients:

4 eggs

2 cups sugar

15 oz pumpkin puree

11/2 cups of applesauce

3 cups flour

2 tsp baking sods

1 tsp baking powder

1 tbs pumpkin pie spice

1 cup of mini chocolate chips

Directions:

1.Preheat oven to 400 degrees. Spray muffin cups or use liners.

2. Mix eggs, sugar, applesauce and pumpkin puree

3. Combine dry ingredients and then add to wet ingredients and mix well.

4. Pour into muffin cups and back for 15 minutes.

These muffins freeze perfectly. Throw your second dozen in a large Ziplock bag once they cool, then pull them out one at a time and reheat in the microwave. Excellent warm breakfast as you’re rushing to work.

 

If you let your three year old pour the mix into the muffin cups, you will end up with some awkwardly large muffins and some that are bite size. Be prepared.

 

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