Fall weather (yes, it is starting to get a little chilly here in the Pacific NW) really makes me think of pumpkins and I thought baking would be a fun project on a slightly sleepy morning for both of us.
I found the original recipe here and modified it a little:
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar (I only added 1 cup and it's definitely sweet enough!)
- 1 (16 oz.) can pureed pumpkin (Since I could only find a 15 oz. can, I mashed up an overripe banana and added it to the mix - no complaints. I've also used 2 tablespoons of applesauce as well)
- 1 1/2 cups oil (I used 1 cup coconut oil and 1/2 cup extra virgin olive oil- seems really oily when you first mix it in but trust me, it's necessary)
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (I've left this out on several occasions and it still tastes great!)
- 1 teaspoon salt
- 1 package chocolate chips
Makes 24-30 muffins.
Weston helped by cracking eggs into the bowl (and yes, I fished out all of the shells), pouring the sugar, pumpkin, and flour, and mixing it all up with the mixer. Mixing is definitely his favorite part, if you ask him about making muffins, he'll automatically say "I mix it!" So cute :)
They turned out great! And they sure smelled like pumpkins and fall :)
Even though I can't eat them right now (I'm on a gluten-free diet for another week), I've been assured by several people that they are the best!
So there's no time like the present, make these muffins now!