Top Review by weepingwillow525
This has been my go to Fall recipe for the past 3 years!! I LOVE that they are low in fat AND ever so moist. I have replaced All the oil for applesauce and they get a bit rubbery in texture, plus they stick to the papers as noted by others. I would recommend adding 1/2 the oil recommended and grease the inside of the papers. I like more spice, so i add nutmeg. Try substituting Butterscotch chips for an Extra yummy treat!!! I also do agree about the amount of choc chips- although i love chocolate- it does overpower the pumpkin flavor a bit, so for a more "grown-up" fall flavor, I would suggest halving the choc chips. I have raved and recommended this recipe to many friends and co-workers!
- 4 eggs
- 118.29 ml oil (or substitute applesauce for this too)
- 236.59 ml unsweetened applesauce
- 453.59 g can pumpkin
- 354.88 ml sugar
- 709.77 ml flour
- 9.85 ml baking soda
- 9.85 ml baking powder
- 9.85 ml cinnamon
- 4.92 ml salt
- 340.19 g semisweet mini chocolate chips
Directions See How It's Made
- Mix first 5 ingredients together; separately, mix dry ingredients.
- Blend the two mixtures together, fold in chips.
- Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
- Bake at 400 degrees F. for 16-20 minutes.