By Aggieskitchen
Enjoy these Mini Pumpkin Chocolate Chip Muffins year round or during the holiday months. This recipe is adapted from Paula Deen.
Mini Pumpkin Chocolate Chip Muffins
Ingredients:
- 3 cups sugar
- 1 cup applesauce (original recipe uses 1 cup vegetable oil)
- 4 eggs
- 2 cups canned pumpkin
- 2/3 cup water
- 3 1/3 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 cup mini chocolate chips
Directions:
- Preheat oven to 35o degrees. Place liners into mini muffin pan and spray insides of liners with non stick spray.
- Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. With a spoon or small ice cream scooper fill baking cups equally. Bake for 18-20 minutes or until golden brown.
- These make a ton of mini muffins. You can also divide the batter into two loaf pans and bake for 1 hour for Pumpkin Chocolate Chip Bread.
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