I baked up these Pumpkin muffins with mini chocolate chips last week for a Rosary prayer group I hosted and they were de.li.cious! Nothing goes better together than pumpkin and chocolate – well not many things.
As usual I found a recipe I liked and then played around with it according to what I had or preferred to use. And, again as happens all too often, the link for it that I KNOW I saved is GONE. Disappeared into a pumpkin-muffin-recipe-eating black hole somewhere.
As usual, I used half whole wheat and half unbleached white flour. I also usually half or lessen the amount of sugar. I used a whole 15 oz can of pumpkin puree and mini chocolate chips vs. the bigger ones. Oh and I didn’t have all those spices so I just used the cinnamon and Pumpkin Pie spice I did have.
I know, I know, I pretty much made up my own recipe but I’m too lazy to try and remember accurately what I did so just follow the Mom-Makes recipe and you’ll be good to go. 😉
These are perfect for a quick breakfast or after-school snack or for cozying up with a warm drink and a book on a cold day.
What’s your favorite pumpkin muffin recipe? (Share it in the comments or link-up if you have a favorite of your own!)