Johnny helped me make some pumpkin muffins the other morning. This was at the beginning of the coronavirus lockdown. It was the first day everyone was at home.
I can’t remember where I found this recipe online. I made several changes to the original recipe. Here is the recipe we use now. This makes a huge batch. Probably 40 mini muffins and 12+ Texas size muffins. They freeze well or keep in the refrigerator for a week.
They lasted 2 days in our house.
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 1-1½ cups sugar
- 1 (16 oz.) can pureed pumpkin
- 1 cup yogurt (can use plain or vanilla)*
- ½ cup applesauce
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 package chocolate chips (mini or regular size)
In a large mixing bowl, beat eggs, sugar, pumpkin, yogurt, and applesauce until smooth. In separate bowl, mix together dry ingredients. Add dry ingredients into wet and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
*Use less sugar if using vanilla flavored yogurt