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Categories: Muffins, My Baking & Cooking

Pumpkin Chocolate Chip Muffins

As a follow-up to Pumpkin Spice Cake, these muffins are super! They are exceptional once they’ve cooled down (I have a habit of trying goodies while they’re still hot, so these muffins were initially disappointing).

I modified the original recipe here and there, and it is divine! And next time…I won’t bother with paper liners because the muffins stick to ’em. I can’t allow such goodness go to waste. LOL.



Ingredients



To view photo in Flickr, go to http://www.flickr.com/photos/yummies4tummies/2963109915


Recipe
Pumpkin Chocolate Chip Muffins
INGREDIENTS:

  • 3/4 cup packed light brown sugar
  • 1/4 cup apple sauce
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup white chips

DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Grease and flour muffin pan.
  2. Mix together the dry ingredients (flour, baking powder, baking soda, spices and salt). Coat semisweet chocolate chips in flour mixture, then remove with fork to *sift* out excess. In separate bowl, beat sugar, apple sauce, and eggs. Add pumpkin and water. Add flour mixture and beat just until blended. Stir in semisweet chocolate chips.
  3. Divide batter evenly in pan. Drop in white morsels. Bake in preheated oven for 20 to 25 minutes.
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« « REVIEW: Berry Medley Crêpe | REVIEW: Sweet Factory » »

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