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Chocolate Chip and Pumpkin Muffins
Deborah Wilson
This recipe was a runner-up in the Back to School Tips and Tricks Contest!
Ingredients
1 2/3 cups flour
1 cup sugar
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
1/2 cup melted butter (can replace some of this with apple sauce if desired)
1 can (15 ounces) pumpkin
1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F. Grease muffin pans (I like to use mini muffins for this recipe).
Mix all dry ingredients in large bowl. Mix eggs, canned pumpkin and butter in small bowl. Stir chocolate chips into the small bowl. Pour wet ingredients into dry ingredients and mix until blended.
Fill muffin tins two-thirds full with batter. Bake 20 to 25 minutes (until puffed and springy to touch). I usually check them in about 17 minutes when I use the mini muffin tins.
Suggestions
Serve for breakfast or as an after-school snack.