Pumpkin Chocolate Chip Muffins {Oil-Free Version}
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The last few times I have made these muffins (which is every Thursday here!) I totally replaced the butter with applesauce. I have to say that I have been very pleased with the results. I thought I would share the “revised” recipe with you so that you can give them a try. My kids LOVE these…like I said, we have these every Thursday for breakfast. Enjoy!
PUMPKIN CHOCOLATE CHIP MUFFINS {OIL-FREE VERSION}
- 3 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon sea salt
- 4 eggs
- 1 cup honey
- 1 15-oz. Can pumpkin
- 1 1/2 cups applesauce
- 1-2 cups chocolate chips (I only use 1 cup)
Mix the flour, baking soda, baking powder, cinnamon, allspice, and sea salt in a large bowl. Add the eggs, honey (or sugar), pumpkin, and applesauce. Use a mixer to mix all ingredients well. Fold in chocolate chips by hand. Put in greased muffin tins (see note below). Bake at 400 degrees for 20 minutes.
Yield: 24-30 muffins. These muffins freeze well too!
Note: I like to use the silicone (rubber-like) muffin pans. You don’t have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.
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