I know everyone is going pumpkin-crazy now that a certain drink is back in circulation. But I’m going to jump on the bandwagon anyway. Now that it’s cool enough to bake comfortably, it was time to break out my favorite muffin recipe.

Usually I like to make these with one of my little helpers, but my friend was coming over so it was a good occasion to pop these out. I posted a picture on Facebook and a few people wanted the recipe, so here it is (by the way I got this from another blogger whom I would give credit to, but can’t remember her blog for the life of me!).


Chocolate Chip Pumpkin Muffins

1 ½ C flour
1 ½ C whole wheat flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp cloves
½ C white sugar

mix2 eggs
2 egg whites
1 C brown sugar
2/3 C apple sauce
1/3 C olive oil
1 can (15 oz) pumpkin
1 ½ C chocolate chips

Pre-heat oven to 350. Mix flours, spices, and all the dry ingredients together. In a different bowl mix the eggs, oil, apple sauce, and pumpkin. Add the dry mixture to the wet mixture then stir in chocolate chips.

Bake 20 minutes in muffin tins. (Or drop by Tbsp on sheet for cookies. Cook for 10 min.)

chocolate chipsThis also works to substitute coconut oil for the olive oil, and I regularly bump up the amounts on the spices…especially the ginger. Oh, and the chocolate chips…you can never have too many!

I also like replacing the chocolate chips with the Ghiradelli dark chocolate chunks. If you want mini muffins, just replace regular sized chips with the mini ones…discovered this the hard way.