Mini Pumpkin Chocolate Chip Muffins

Happy Monday to you! I’m surprisingly a Monday person…Mondays tend to be a good day for me. I have lots of energy on Mondays and am ready to start the week, mostly getting myself and the family organized, projects started and the house cleaned up….by Thursday though, it’s a totally different story. I really start to slow down on Thursdays…not a big fan of Thursdays, except for Thursday night TV…but now I am rambling aren’t I?

I did bake these muffins last Thursday though…some of our friends were moving out of state and we were going to be going over to say our good byes. I wanted to bring them something they could snack on during their big moving trip…I haven’t made these Pumpkin Muffins in a while and my son has been begging to bake some lately. This time I decided to add some mini chocolate chips into the batch, I’ve been seeing really great pumpkin-chocolate combinations in blog world lately and I’ve had a craving! They came out really yummy!

I decided not to “healthy them up” this time since we were planning to give most of them away (that sounds terrible doesn’t it?). I stuck to the original recipe for the most part which actually is Paula Deen’s Pumpkin Bread recipe (from her Lady and Sons cookbook). The changes I made were subbing applesauce for vegetable oil and the cooking time since they were mini muffins instead of bread loaves.

Mini Pumpkin Chocolate Chip Muffins
adapted from Paula Deen, The Lady and Sons cookbook

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

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.

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Mini Pumpkin Chocolate Chip Muffins

Happy Monday to you! I’m surprisingly a Monday person…Mondays tend to be a good day for me. I have lots of energy on Mondays and am ready to start the week, mostly getting myself and the family organized, projects started and the house cleaned up….by Thursday though, it’s a totally different story. I really start to slow down on Thursdays…not a big fan of Thursdays, except for Thursday night TV…but now I am rambling aren’t I?

I did bake these muffins last Thursday though…some of our friends were moving out of state and we were going to be going over to say our good byes. I wanted to bring them something they could snack on during their big moving trip…I haven’t made these Pumpkin Muffins in a while and my son has been begging to bake some lately. This time I decided to add some mini chocolate chips into the batch, I’ve been seeing really great pumpkin-chocolate combinations in blog world lately and I’ve had a craving! They came out really yummy!

I decided not to “healthy them up” this time since we were planning to give most of them away (that sounds terrible doesn’t it?). I stuck to the original recipe for the most part which actually is Paula Deen’s Pumpkin Bread recipe (from her Lady and Sons cookbook). The changes I made were subbing applesauce for vegetable oil and the cooking time since they were mini muffins instead of bread loaves.

Mini Pumpkin Chocolate Chip Muffins
adapted from Paula Deen, The Lady and Sons cookbook

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

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.

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Mini Pumpkin Chocolate Chip Muffins

Happy Monday to you! I’m surprisingly a Monday person…Mondays tend to be a good day for me. I have lots of energy on Mondays and am ready to start the week, mostly getting myself and the family organized, projects started and the house cleaned up….by Thursday though, it’s a totally different story. I really start to slow down on Thursdays…not a big fan of Thursdays, except for Thursday night TV…but now I am rambling aren’t I?

I did bake these muffins last Thursday though…some of our friends were moving out of state and we were going to be going over to say our good byes. I wanted to bring them something they could snack on during their big moving trip…I haven’t made these Pumpkin Muffins in a while and my son has been begging to bake some lately. This time I decided to add some mini chocolate chips into the batch, I’ve been seeing really great pumpkin-chocolate combinations in blog world lately and I’ve had a craving! They came out really yummy!

I decided not to “healthy them up” this time since we were planning to give most of them away (that sounds terrible doesn’t it?). I stuck to the original recipe for the most part which actually is Paula Deen’s Pumpkin Bread recipe (from her Lady and Sons cookbook). The changes I made were subbing applesauce for vegetable oil and the cooking time since they were mini muffins instead of bread loaves.

Mini Pumpkin Chocolate Chip Muffins
adapted from Paula Deen, The Lady and Sons cookbook

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

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.

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Mini Pumpkin Chocolate Chip Muffins

Happy Monday to you! I’m surprisingly a Monday person…Mondays tend to be a good day for me. I have lots of energy on Mondays and am ready to start the week, mostly getting myself and the family organized, projects started and the house cleaned up….by Thursday though, it’s a totally different story. I really start to slow down on Thursdays…not a big fan of Thursdays, except for Thursday night TV…but now I am rambling aren’t I?

I did bake these muffins last Thursday though…some of our friends were moving out of state and we were going to be going over to say our good byes. I wanted to bring them something they could snack on during their big moving trip…I haven’t made these Pumpkin Muffins in a while and my son has been begging to bake some lately. This time I decided to add some mini chocolate chips into the batch, I’ve been seeing really great pumpkin-chocolate combinations in blog world lately and I’ve had a craving! They came out really yummy!

I decided not to “healthy them up” this time since we were planning to give most of them away (that sounds terrible doesn’t it?). I stuck to the original recipe for the most part which actually is Paula Deen’s Pumpkin Bread recipe (from her Lady and Sons cookbook). The changes I made were subbing applesauce for vegetable oil and the cooking time since they were mini muffins instead of bread loaves.

Mini Pumpkin Chocolate Chip Muffins
adapted from Paula Deen, The Lady and Sons cookbook

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

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.

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Mini Pumpkin Chocolate Chip Muffins

Happy Monday to you! I’m surprisingly a Monday person…Mondays tend to be a good day for me. I have lots of energy on Mondays and am ready to start the week, mostly getting myself and the family organized, projects started and the house cleaned up….by Thursday though, it’s a totally different story. I really start to slow down on Thursdays…not a big fan of Thursdays, except for Thursday night TV…but now I am rambling aren’t I?

I did bake these muffins last Thursday though…some of our friends were moving out of state and we were going to be going over to say our good byes. I wanted to bring them something they could snack on during their big moving trip…I haven’t made these Pumpkin Muffins in a while and my son has been begging to bake some lately. This time I decided to add some mini chocolate chips into the batch, I’ve been seeing really great pumpkin-chocolate combinations in blog world lately and I’ve had a craving! They came out really yummy!

I decided not to “healthy them up” this time since we were planning to give most of them away (that sounds terrible doesn’t it?). I stuck to the original recipe for the most part which actually is Paula Deen’s Pumpkin Bread recipe (from her Lady and Sons cookbook). The changes I made were subbing applesauce for vegetable oil and the cooking time since they were mini muffins instead of bread loaves.

Mini Pumpkin Chocolate Chip Muffins
adapted from Paula Deen, The Lady and Sons cookbook

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

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.

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;