Notice the little hand trying to steal one from the plate!!!
The boys enjoyed these as “breakfast dessert” after they ate their cereal!
I found this pumpkin muffin pan tucked away in a cupboard and thought it would be fun to use with these muffins. Aren’t they cute? (I can’t find an exact match for this pan but found another pumpkin muffin pan that would be perfect here!)
Can you have dessert after breakfast?!?
Pumpkin Chocolate Chip Muffins
Yield – 12 servings
Preparation Time – 10 minutes
Cooking Time – 20-25 minutes
- 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
- 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, which made 12 regular size muffins and 6 jumbo muffins!