*I like to use dark chocolate chips and keep them in the freezer. Fill liners 2/3 of the way full and smooth with a spoon. Preheat oven to 350 degrees. And they all bake right at 24 min except for the small loaves but they didn’t go that much over. Ingredients. Another reason I love muffins is the endless possibilities of using different types of add-ins. Place paper liners in a regular sized muffin pan. Note: If using paper liners, I also suggest using a non-stick spray as these muffins tend to stick to the paper liner. Making these right now. She's the founder of the food blog She Loves Biscotti. This homemade, healthy applesauce recipe not only makes a nutritious after school snack, but it is a great fat replacement in baking. A perfect fall flavor combination in a handy handheld package. Of course, I must taste each set just to make sure it came out right. Have a great day . Do not over mix the batter when combining the wet and dry ingredients as this will result in a tough muffin. Okay, so it had to be pumpkin-y and chocolaty. Next, paper line 12 muffin cups or spray your muffin pan with non-stick spray. Each batch baked evenly, muffins in batches of 6 but separated on a 9×13 dish. I would also like to add that there is no added sugar in the applesauce. My daughter loves to make these with dark chocolate chips. Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon » Place 12 to 14 free standing liners onto a flat surface. 1st batch cooling, 2nd batch cooking. Oh my goodness these look SO GOOD! I wish I had a couple of these in front of me right now! I try to embarrass them whenever possible. Yes, they freeze really well. Thank you for another great recipe. Are you ready to make these applesauce pumpkin muffins? That’s it for the dry ingredients, so give it a stir and set it off to the side for a sec. Enjoy! I’m using these free standing muffin cups. Blender Muffin. I got this recipe years ago from a friend of mine. Seriously though my friends you must make these pumpkin dark chocolate chip asap! And if you give this Pumpkin Dark Chocolate Chip Muffins recipe a try, let me know! As you may have guessed, I made a few of those changes I mentioned earlier in this post and adopted it as my go-to pumpkin recipe. [see below]. Thanks Marjo! In minutes, it was chopped into chunks and … Yes, Kate! My daughter loves to make these with dark chocolate chips. A Pumpkin version of the OH. Laurie, If you’re using regular muffin liners you will want to decrease the baking time. I'm Maria: dietitian and full time content creator. Update: These were/are delicious! Bake for 20-23 minutes or until top bounces back when lightly touched and a cake tester comes out clean. So so yummy! This looks great! That’s one of the many reasons I love muffins. Grazie Maria! As an option, top each muffin with a few pepitas. Required fields are marked *. When you say half grapeseed oil, is that half a cup? One quick stir to get those mixed in and that’s it. Appreciate you coming by , Your email address will not be published. Remove from the oven and place on cooling rack for 5 minutes, then remove individual muffins and place on wire rack to cool completely. I remember thinking that it looked so complicated and tasted so decadent. Don't miss the process shots and videos included in most posts. Pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. THANK YOU in advance for your support! These pumpkin dark chocolate chip muffins are moist and delicious. Pumpkin Chocolate Chip Blender Muffins Our FAMOUS Blender Muffins are getting into the Fall spirit too! In a separate bowl, whisk together eggs, buttermilk, pumpkin puree, applesauce and vanilla extract. These look delicious! I will start experimenting with these till Halloween… no one can blame me for trying to cook them perfectly, right? For example, with this recipe, you can easily add different nuts, raisins, cranberries or even shredded or diced fruit. Thanks so much for taking the time to comment, appreciate it! Stir in chocolate chips. baking powder. And turns one recipe into a lot. In a large mixing bowl, whisk together both flours, sugar, baking powder, baking soda, spice and salt. Once cooled, muffins can be stored at room temperature in an airtight container for up to 2 days. This helps keep them whole while baking. Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. These Chocolate Chip Pumpkin Muffins have a secret ingredient which eliminates the need for butter, oil, and margarine. Snap a photo and tag me on twitter or instagram! Enjoy! Depending on what freestanding liners you use will depend on the bake time and muffins yielded. Thanks for dropping by , Thanks so much Jovina! Thanks for sharing. These look delicious. Paper line 12 muffin cups. Thanks for another great recipe, Laurie! This is the perfect fall breakfast or snack! Whisk together butter, pumpkin, and eggs. Look for my Cannoli Wafer Cookies in this issue! Really hard. Stir together with a spoon until well combined. Look, it has been one heck of a week and so I wanted something I could sink my teeth into and come away with a face covered in melty chocolate. 1 1/2 c. flour. 1/4 tsp. These would be perfect on Halloween! Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Powered by. Who knows, they just might become your go-to healthy pumpkin muffin. Lol. As an option, top each muffin with a few pepitas. Position rack to middle. Pumpkin chocolate chip is one of my favorite combinations! Here is what I do: Many, many years ago, I came across this recipe. The ultimate pumpkin chocolate chip muffins filled with cream cheese swirls and topped with crunchy cinnamon streusel! Gently fold in ¼ cup of mini, dark chocolate chips. . Cook Time 25 minutes. Required fields are marked *. That’s a terrific idea. These pumpkin dark chocolate chip muffins are moist and delicious. My 2 year old son just helped me make these, and they are delicious!