Posted by: Rachel | January 27, 2011

Pumpkin Chocolate Chip Muffins

This morning, I ate the last of my most recent batch of pumpkin chocolate chip muffins.  I baked them in December (WHAT!?!) but they freeze really well, and I have been nibbling on them since.  Therefore, this is more of an ode than a post.

This recipe was given to me by a friend named Daisy.  Daisy is a collegiate athlete- a pole vaulter, at that.  She is very nice, fun and absolutely ripped (in that hot body, great fitness kind of way).   When I make these muffins, I like to imagine that I am somehow following in her footsteps and will one day achieve her 8-pack abs.  Delusional?  Absolutely.

When I make these, I like to add a little more flavor.  Enter: banana-as-egg substitute.  If you’re not a big banana fan, these taste great without banana but I feel that pumpkin and banana blend well together and the banana serves as a great natural sweetener.  This and other changes are marked with an *.

pumpkin muffins

Did I mention these are studded with chocolate chips?

3+1/3 c. of flour
2 c. sugar  *when using bananas, cut this to 1+1/2 cups
2 tbls. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
4 eggs  *2 eggs, 2 super ripe, pre-mashed bananas
2 c. pumpkin  *pumpkin pie mix
1/2 c. butter + 1/2 c. canola oil  *to be extra healthy, you can substitute apple sauce for canola oil, but the substitution is not subtle- tastes much better and is more moist with oil!
2 c. chocolate chips (the true stars)

Preheat oven to 350 degrees. Grease muffin pans or use paper cups.

Mix dry ingredients (flour, spices, salt).

Melt butter in a large microwave safe bowl, then add pumpkin until blended.

Whisk in eggs *and pre-mashed bananas then add oil and sugar.

Add dry ingredients, folding with a spatula until dry ingredients are moistened.  Be careful not to overmix because this causes tunneling and results in tough muffins.  (Tough buns are a good thing, but tough muffins are not.)

Stir in chocolate chips.

Scoop batter into the pre-greased muffin cups in even spoonfuls to ensure even baking. Bake 20 to 25 minutes until puffy or springy to the touch.

After about 5 minutes of cooling in the pan, run a knife around the edges of the muffins to loosen them.  Turn onto a wire rack to cool.

Makes ~24 muffins.  These will keep for a day or two at room temperature but as previously mentioned, they freeze really well.  your computer must not be able to handle the delicious factor

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Responses

  1. These look really, really good. I like the idea of adding banana (to anything, really)!

    How does substituting apple sauce for the oil work?

    Keep up the good work!

    • The oil to applesauce ratio is 1:1. The applesauce is supposed to help keep the final product moist while cutting calories but for this recipe, I would suggest trying 1/4 applesauce, 1/4 cup oil to equal the 1/2 cup. An entire 1/2 cup of applesauce did not stay as moist as I had intended.

      And thank you!

  2. Oh man. I totally want some muffins now. Looks delish!

  3. These sound great. Any left in the freezer for tomorrow? I really like how you’re taking your own pictures. You are, aren’t you?


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