These Fall-Inspired Pumpkin Chocolate Chip Muffins are an adaptation of a recipe Pumpkin’s teacher sent home with all the kids to try. I did actually bake them, but then remembered that we are now entering fall and I should be in full-on pumpkin mode. So I subbed in pumpkin purée for the applesauce from the original recipe. I had no clue how they would turn out, but I’m happy with the results!
FALL-INSPIRED PUMPKIN CHOCOLATE CHIP MUFFINS
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 cup pumpkin purée
- 1/2 cup butter, melted
- 1/2 cup chocolate chips
- 2 cups water
- Preheat oven to 375° F.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt.
- In a separate bowl, beat egg, pumpkin purée, and melted butter together.
- Combine wet ingredients with dry ingredients, adding water slowly to reach a thick, goopy consistency. (You may not need the entire amount of water.)
- Fold in chocolate chips.
- Grease muffin tray and scoop mixture evenly into it.
- Bake for 18-20 minutes, or until toothpick inserted in the center comes out clean. Makes 1 dozen.
Recipe adapted from here.