Pumpkin-Chocolate Chip Muffins
Dry Ingredients
4 cups all-purpose flour
4 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Wet Ingredients
2 cups sugar
1/2 cup vegetable oil
1 cup unsweetened applesauce
6 large eggs
2 teaspoons vanilla extract
6 cups fresh shredded pumpkin
1 cup semi-sweet chocolate chips
Directions:
• Preheat the oven to 325 degrees.
• Prepare the muffin pans by spraying the pans with nonstick cooking spray.
• Sift the dry ingredients together: flour, cinnamon, baking soda, baking powder, and salt.
• In a separate bowl, mix the wet ingredients: sugar, vegetable oil, applesauce, eggs, and vanilla.
• Combine both mixtures and slowly fold in the shredded pumpkin and chocolate chips; mix well.
• Transfer to prepared muffin pans.
• Bake for 30-35 minutes; be sure to keep an eye on muffins so that they do not burn.
• Insert a toothpick in the middle of muffins to ensure they are completely done. If they are fully baked, the toothpick will come out clean.
• Cool for 15 minutes.
• Serve cookies warm or at room temperature.
• Refrigerate or freeze leftovers in a sealed container.
Amie Valpone, HHP, AADP Culinary Nutrition Counselor and author of The Healthy Apple, www.thehealthyapple.com
4 cups all-purpose flour
4 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Wet Ingredients
2 cups sugar
1/2 cup vegetable oil
1 cup unsweetened applesauce
6 large eggs
2 teaspoons vanilla extract
6 cups fresh shredded pumpkin
1 cup semi-sweet chocolate chips
Directions:
• Preheat the oven to 325 degrees.
• Prepare the muffin pans by spraying the pans with nonstick cooking spray.
• Sift the dry ingredients together: flour, cinnamon, baking soda, baking powder, and salt.
• In a separate bowl, mix the wet ingredients: sugar, vegetable oil, applesauce, eggs, and vanilla.
• Combine both mixtures and slowly fold in the shredded pumpkin and chocolate chips; mix well.
• Transfer to prepared muffin pans.
• Bake for 30-35 minutes; be sure to keep an eye on muffins so that they do not burn.
• Insert a toothpick in the middle of muffins to ensure they are completely done. If they are fully baked, the toothpick will come out clean.
• Cool for 15 minutes.
• Serve cookies warm or at room temperature.
• Refrigerate or freeze leftovers in a sealed container.
Amie Valpone, HHP, AADP Culinary Nutrition Counselor and author of The Healthy Apple, www.thehealthyapple.com
