The Perfect Fall Treat

Pumpkin is one of the quintessential Fall flavors. I recently enjoyed the last of the banana muffins from the freezer...so it was time to restock. It's November, and I haven't really made many things with pumpkin yet, so I found the following recipe for Pumpkin Chip muffins. After reading the ingredient list, I didn't like how much oil and sugar were in it, so I substituted with applesauce, which I have done with banana muffins in the past. They were moist, delicious and full of flavor. Not sure if many of them will make it into the freezer!

Pumpkin Chip Muffins

From Allrecipes

INGREDIENTS:

4 eggs
2 cups white sugar I used 1.5 cups
1 (15 ounce) can pumpkin
1 1/2 cups vegetable oil I reduced oil to 1/2 cup, I added 1 cup of unsweetened apple sauce
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups. I ended up with more batter, and did not have another muffin tin, so I put the remaining batter into a small loaf pan and baked the loaf an additional 10 minutes or so.

2. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.

3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.

4. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.