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Notice the little hand trying to steal one from the plate!!!Ingredients
1/2 cup sugar
1/4 cup applesauce
1 1/2 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1 t pumpkin pie spice
1/4 tsp salt
1/4 cup oil
2 eggs
1/4 cup water
3/4 cup canned pumpkin (1/2 of 15 oz can)
1/2 cup chocolate chips
Directions
Preheat oven to 400. Grease 12 medium muffin tins, or 6 jumbo muffin tins. Mix all ingredients with hand mixer, or in stand mixer. Bake for 20-25 minutes (a little longer for the jumbo muffins!)
I doubled the recipe so that I could use the whole can of pumpkin. It made 12 regular size muffins and 6 jumbo muffins! The boys enjoyed these as “breakfast dessert” after they ate their cereal!
Can you have dessert after breakfast?!?
Related posts:
- Cinnamon Butternut Squash Muffins
- Pumpkin Chocolate Chip Waffles
- Chocolate Chip Cookies – Healthified
{ 14 comments… read them below or add one }
oooo, mom used to make something like this and we loved them! I’ll have to dig up her recipe… It was pumpkin cornbread, but us kids thought they were as good as cake!
I LOVE your new blog design!!!! Wow! What an improvement!
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I just made a similar recipe for my Sister-in-law who just had her first baby, but mine look more sticky moist (in a bad way). The tops of your muffins look wonderful, I’ll be trying your recipe the next time I made pumpkin muffins!
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I too noticed the new blog design
Wow – are you out of power from Ike? I hope you get it back on sooner than next week! Oh yeah… 
And the pumpkin muffin recipe looks WONDERFUL! I’ve been making muffins for DH’s lunchbox “snack”, and we love pumpkin, so this I will have to try!! (and chocolate… who can resist a good chocolate recipe? 
)
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This recipe sounds great, perfect for fall!
Loving the new blog design, very eye catching!
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These look wonderful!! I’ll have to give them a try. I don’t like pumpkin pie spice.. mom never put nutmeg in her pies and I’ve never grown to enjoy it. I’ll just sub cinnamon for the spice and eat’em up! I bet my 3 yr old will too!
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my hubby would LOVE me if I made these. I am going to tuck this one away for a MOPS brunch I think
Thanks so much for participating.
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I just noticed that my last comment on these muffins isn’t here… wonder if I’m doing something wrong? Hmmm… Anyway, we made these last week and they are wonderful! Not too sweet–more muffin-y than cake-y.
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My little guy would love these. Thanks for submitting the recipe in the simple family favorites blog carnival.
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My little guy would love these. Thanks for submitting the recipe in the simple family favorites blog carnival.
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Hey! I really enjoy reading your blog. This is a dumb question, but does the “t” mean teaspoon or tablespoon?
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Erin Reply:
July 20th, 2009 at 9:37 am
tsp = t
TBSP = T
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This looked really good but, it didn’t turn out for me. It was very mushie in the middle. Thanks for sharing!
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I make a very similar muffin. I double the recipe so that I can use the whole can of pumpkin and substitute in part wheat flour. I also use applesauce in place of the oil. Then I add a few tablespoons of ground flaxseed and bake them as mini muffins. They never last long at my house. I usually have to make them a couple times a month all year long.
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I JUST made these, and I do mean just..they are still warm. I LOVE these!!! (and so do my kids!) I doubled the batch, used mini chips and made a dozen(very large regular) muffins and a whole pan of mini-muffins
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Oh YUM….I am going to have to try these. I wanted to share a recipe, if that is ok….Pumpkin cream cheese bars http://tinyurl.com/yjxv5m6 ..they are so moist and yummy!
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