Pumpkin Chocolate Chip Muffins

I've been baking these muffins longer than I care to remember. They are easy to prepare and the flavor actually improves each day after baking. The use of applesauce instead of butter helps to reduce the fat without sacrificing flavor. They are also a fantastic way to get kids to try squash. I've found that the addition of chocolate chips will seduce just about any child to try a new food.

I have many fond memories of baking these tasty muffins with both my kids' classes during their time in grammar school. Those days are long gone, but these muffins remain a family favorite. Like most recipes, I classify them by season. For me these are an autumn/winter muffin, and so I only bake them in the colder months. Folks in my house know to eat them while they can, because come spring I put the recipe in hibernation until the following fall.

Here's my recipe:

Pumpkin Chocolate Chip Muffins

(makes about 6 large or 12 regular muffins)

Ingredients:

1 2/3c flour

1c sugar

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

1 tsp baking soda

1/4 tsp salt

2 eggs

1c pumpkin puree (canned or fresh)

1/4c plain, unseasoned applesauce (jarred or homemade)

1c mini chocolate chips (plus more for tops)

Directions:

Preheat the oven to 425 degrees.

1. In a medium bowl mix together the eggs, pumpkin and applesauce until smooth.

2. In a large mixing bowl, use a whisk to combine flour, sugar, cinnamon, nutmeg, ginger, cloves, baking soda and salt. 

4. Pour the pumpkin mixture into the dry ingredients. Combine and gently fold in the chocolate chips.

5. Line your muffin tin with muffin papers. You can skip the papers and spray your tin with non stick spray. I like the papers. They allow for easier clean up (who doesn't like that?) Plus, I find as these muffins mature, they become more moist. So it's neater to have them in their own "wrappers."

6. Divide the batter into the muffin cups. For a nice high muffin, I like to fill mine right to the top. Place a few additional chocolate chips on top of each muffin. 

7. Bake at 425 degrees for 5min. Lower the oven temperature to 375 degrees and continue to cook for another 15min. Check the muffins. When a nice or toothpick comes out clean-they're done!

Enjoy.