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 *.
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.