Pumpkin-Chocolate Chip Muffins

Another day, another chocolate chip muffin. I’ve come to realize that as long as two criteria are met: 1.) smooth batter (no lumps of fruit); and 2.) chocolate chips are included, my boys will eat anything I can pack into a muffin, even if they’d never touch it otherwise (carrots, peanut butter, bananas, etc.). Today it was pumpkin. I had intended to throw some flax meal in at the last minute but I forgot. Next time.
These are a nice, simple, slightly-dense muffin that I am comfortable serving for breakfast with a cup of milk. It beats crackers or pretzels, which is what G. has otherwise been requesting after I turn down his pleas for ice cream or cookies.
Pumpkin-Chocolate Chip Muffins
Adapted from Kid’s Favorite Chocolate Chip Muffins
Makes 24 muffins
3 c. white whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
4 large eggs
1 c. white sugar
1 15-oz. can pure pumpkin
1/2 c. unsweetened applesauce
1/2 c. canola oil
1 c. semi-sweet chocolate chips
Preheat oven to 350° F.
In a large bowl, mix together all ingredients except chocolate chips until they are just combined. Mix in chocolate chips.
Line or grease muffin tins, and fill each cup generously with batter. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
6 Comments November 9, 2008

I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more
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