About once a month, I am in charge of bringing snacks for preschool. Last month, I made chocolate chip zucchini muffins, and the kids liked them. This week, I am going to send pumpkin muffins, and I’m crossing my fingers that they will like them, too.
I’m noticing that I have a trend of using up whatever ingredients I have an abundance of, so I guess fall brings pulverized veggies mixed into a sweet batter. It was either the pumpkin, or figuring out how to incorporate an overload of leftover Halloween candy into a somewhat healthy snack. 😉
My daughter approved of these muffins, but she will eat anything that even remotely resembles a muffin. I guess that describes me, too!
*This is a variation of Pumpkin Chocolate Chip Bread recipe found here.
- 1 3/4 cups flour
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 3/4 tsp. salt
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups pumpkin puree
- 1/2 cup oil
- 1/4 cup orange juice
- 3/4 cup semi-sweet chocolate chips (I used a mixture of mini and regular-sized chips)
Here’s what to do:
- Preheat oven to 350 degrees. Line 24 muffin cups with liners.
- In a large bowl. Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another bowl, whisk together the eggs and sugars. Then add the pumpkin, oil, and orange juice.
- Pour the wet ingredients into the dry ingredients. Gently mix together until just combined. Do not overmix. Fold in chocolate chips.
- Pour into lined muffin tins. I got exactly 24 muffins.
- Bake for 17-20 minutes.
- And there you go…A tasty fall treat that is sure to make your house smell great!