Friday, February 17, 2012

Pumpkin Chocolate Chip Muffins

I'm at the tail end of a marathon two day freezer cooking session, in the hopes of filling our freezer with treats before Little Baby arrives.  These muffins are a variation of MoneySavingMom's recipe, but I made them a little more healthful, used sweet potato puree instead of pumpkin, & cooked a double batch. They're delicious, freeze well, & are something that is great any time of the day. 

Pumpkin Chocolate Chip Muffins

  • 4 eggs
  • 1 1/2 cups sugar
  • 16 oz pureed pumpkin (sweet potato)
  • 3/4 cups oil
  • 3/4 cups of applesauce (sweet potato or banana can also be used)
  • 2 cups  whole wheat flour
  • 1 cup white flour
  • 1 tablespoon of flax meal
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon clove
  • 1 teaspoon salt
  • 1/4 package chocolate chips (add a tiny bit of flour to the chips so they don't sink to the bottom)
In a large mixing bowl, beat eggs, sugar, pumpkin, applesauce, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 375 degrees.
Makes 24-30 muffins.


**I lowered the temp to 375 because my first batch came out too dark.  It could be my oven, but if your oven runs hot keep it at 375 rather than the 400 degrees in MSM's recipe.

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