PUMPKIN CHOCOLATE CHIP MUFFINS

These delicious pumpkin muffins have an amazing texture and are absolutely delicious with the addition of chocolate chips!

Pumpkin Chocolate Chip Muffins - Butter With a Side of Bread

I have been loving the chance to make everything pumpkin now that it is officially fall! These muffins only lasted about 24 hours in my house before they had been completely devoured. The original recipe called for vegetable oil which I swapped with applesauce and coconut oil and the taste and texture are both still incredible! If you just pretend the sugar isn’t there, these muffins are actually pretty healthy, right?!

PUMPKIN CHOCOLATE CHIP MUFFINS

  • 4 eggs
  • 2 cups sugar
  • 15 oz. can pumpkin
  • 3/4 cup coconut oil, melted
  • 3/4 cup applesauce
  • 3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 2 cups semi-sweet chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, applesauce and coconut oil until smooth. In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt until well mixed. Add the flour mixture to the pumpkin mixture and mix until combined. Fold in chocolate chips. Fill 24 paper-lined muffin tins about 3/4 full. Bake at 400 for 16-20 minutes or until toothpick inserted in the middle comes out clean. Cool on a wire rack. Enjoy!

Pumpkin Chocolate Chip Muffins - Butter With a Side of BreadPumpkin Chocolate Chip Muffins - Butter With a Side of BreadNellie-signature

PUMPKIN CHOCOLATE CHIP MUFFINS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffin
Serves: 24
Ingredients
  • 4 eggs
  • 2 cups sugar
  • 15 oz. can pumpkin
  • ¾ cup coconut oil, melted
  • ¾ cup applesauce
  • 3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 2 cups semi-sweet chocolate chips
Instructions
  1. In a large mixing bowl, beat eggs, sugar, pumpkin, applesauce and coconut oil until smooth.
  2. In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt until well mixed. Add the flour mixture to the pumpkin mixture and mix until combined. Fold in chocolate chips.
  3. Fill 24 paper-lined muffin tins about ¾ full.
  4. Bake at 400 for 16-20 minutes or until toothpick inserted in the middle comes out clean.
  5. Cool on a wire rack. Enjoy!

 

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