I wish all of my American family and friends a wonderful Thanksgiving with the ones you love.
I’ll catch up with y’all tomorrow…cause I don’t do Black Friday…but so your stop isn’t in vain, here’s a favorite autumn recipe for you.
Pumpkin Chocolate Chip Muffins
Makes: 24 regular muffins or 48 mini muffins
2 cups flour**
3 tablespoons oil
3 tablespoons unsweetened applesauce
2/3 cups sugar
1 teaspoon baking soda
2 teaspoons baking powder
~(see below for other options of the next 3 ingredients)~
2 teaspoons pumpkin pie spice
2 cups pumpkin puree
1 cup chocolate chips
Preheat oven to 350. Lightly spray muffin tins.
In bowl, combine eggs, oil, applesauce, sugar, and pumpkin. Whisk until well mixed. Add flour, baking soda and powder, and spice. Mix until it forms into batter. Stir in chocolate chips.
Pour into muffin tins. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-20 minutes. Tops will turn golden and a tooth pick inserted will come out clean. Let cool.
These freeze beautifully! I make huge batches and freeze them for after school snacks.
Note on the pumpkin: If you’re using the canned packed version you can actually substitute 1/3 to 1/2 the sugar with more applesauce for an even healthier muffin. If you’re using fresh, home cooked and pureed, pumpkin I’ve found it too runny to substitute any of the sugar.
**The original recipe used GF Baking Mix for the flour. I use a whole wheat pastry flour.
Fruit/Veggie: 2 cups mashed banana with 1 cup chopped nuts or 1 cup diced strawberries, 2 cups grated carrots with 1 cup raisins, 1 cup grated apple with 1 cup grated squash, 2 cups grated zucchini with 1 cup chopped nuts, 2 cups grated apple with 1 cup raisins, or any mashed, grated fruit or veggie of your choice…experiment away.
This recipe comes from $5 Dinners and can be made with any fruit or veggie, the actual recipe is called Fruit and Veggie Muffins.
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