Chocolate Chip Pumpkin Muffins
Adapted from "Allergy-Free Treats to Make and Share" by Lori Sandler, Owner of Divvies Bakery
Equipment
- mixer, medium bowl, spatula, measuring cups, measuring spoons, muffin trays
Ingredients
- 3 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 15 oz can 100% pure pumpkin
- 1 cup applesauce
- 1 cup canola oil
- 1/3 cup water
- 2 cups granulated sugar
- 1 cup mini chocolate chips
- 1/2 cup optional: brown sugar optional, for sprinkling on top
Instructions
- Preheat oven to 375°
- Line muffin trays with paper liners.
- Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger in a separate bowl. Set aside.
- In a mixing bowl, add the wet ingredients: pumpkin, applesauce, oil, water, as well as the sugar. Beat with the mixer until the sugar is dissolved and all is well combined.
- Add the dry ingredients to the wet and beat together on medium speed. Scrape down the sides of the bowl with a spatula and continue beating for another minute. Repeat if necessary.
- Add the chocolate chips and stir by hand with the spatula. Other options instead of chocolate chips could be dried cranberries, raisins or chopped apples.
- Fill the muffin trays approximately 3/4 full.
- Bake for 24-26 minutes. If added chopped apples, it may take longer.
- Let cool for ten minutes. Makes 2 dozen muffins.