Seasonal Baking: Pumpkin Chocolate Chip Muffins

It was Thanksgiving this past weekend. We had a very small gathering this year but it was full of love and great food. Since none of us really like pumpkin pie, we still thought we had to incorporate pumpkin somewhere into a dessert. We found a nice recipe for these relatively low-fat muffins (bonus!)... they tasted delicious and were a hit with everyone.

While they're Pumpkin Chocolate Chip Muffins, the pumpkin flavour is very, very subtle. It's there but if you didn't tell someone they were pumpkin, they probably would never know! Try them out, in the fall or spring they will definitely work all year round for a fast and simple tasty treat.

Pumpkin Chocolate Chip Muffins
Adapted from Recipe Girl

Ingredients

2¼ cups all-purpose flour
1½ tsp baking soda
1½ tsp baking powder
½ tsp salt
1 cup granulated sugar
1½ tsp pumpkin pie spice
2 large eggs
1½ cups pure canned pumpkin
1 cup unsweetened applesauce
2 Tbs canola or vegetable oil
1½ tsp vanilla extract
1 cup chocolate chips

Directions
1. Preheat oven to 350°F. Lightly spray 18 muffin tin cups with nonstick spray.
2. In a medium bowl, whisk together dry ingredients (through pie spice).
3. In a large bowl, whisk together eggs, pumpkin, applesauce, oil and vanilla until well blended. Stir in dry ingredients and mix only until combined (do not over mix). Gently fold in chocolate chips.
4. Scoop into muffin pans and bake 18 to 20 minutes. Turn onto rack and cool.
Yield: 1 1/2 dozen

Read more: http://www.recipegirl.com/2008/06/17/pumpkin-chocolate-chip-muffins/#ixzz12Bbdo7BQ

Pumpkin