Monday, February 2, 2015
Five Star Pumpkin Chocolate Chip Muffins
These are a family favorite. And a favorite everywhere we bring them. This recipe makes 18 moist and hearty muffins. We usually double it. Enjoy!
1 15-ounce can pumpkin
1 3/4 cups sugar (or 1 cup honey)
1/4 cup oil
1/2 cup unsweetened applesauce
1/2 cup water
2 1/4 cups whole wheat flour
1 cup rolled oats
1 teaspoon salt
3/4 teaspoon each: baking powder, nutmeg, allspice
1 1/2 teaspoons each: baking soda, cinnamon
1 1/2 cups chocolate chips (this is the brand I like)
optional: 1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Spray 18 muffin tins with oil spray. Beat together pumpkin, eggs, sugar, and oil. Stir in applesauce and water. In a separate bowl mix the dry ingredients (except chocolate chips). Add dry ingredients to wet ingredients. Mix together. Stir in chocolate chips. Fill muffin tins 3/4 full. Bake 15-20 minutes, until inserted toothpick comes out clean.
Note: The reason the picture above looks extra chocolate-y is because my daughter sprinkled extra chips on the top of each muffin when they came out of the oven. Yum!