I refuse to believe that it's November. Instead, I'll share another fall-themed recipe. And the last baked good I made in our old apartment.
I said I'd never try to replicate Ross' mom's pumpkin bread, but I made this recipe last year from bits and pieces of various recipes, and I think it's different enough that I can make it without feeling bad.
Pumpkin Chocolate Chip Muffins
makes 36 muffins
1 c sugar
1 15oz can of pumpkin puree (not to be confused with canned pumpkin pie mix)
1/4 c canola oil
1/4 c unsweetened applesauce
1/2 c pumpkin spice pudding
2 c all-purpose flour
1 cup white whole wheat flour or whole wheat pastry flour
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. salt
1.5 tsp. baking soda
3/4 c semi-sweet chocolate chips
Preheat oven to 350.
Prepare pudding according to package directions.
|This stuff is so good...|
|...I'll pretend I don't care that pumpkin isn't even an ingredient!|
Combine sugar, pumpkin, oil, applesauce, pudding, and eggs, stirring well with whisk.
|There's the real thing!|
Lightly spoon flour into dry measuring cups and level with knife. Combine flour, spices, salt, and baking soda in medium bowl, stirring well. Add flour mixture to pumpkin mixture, stirring just until moist. Fold chocolate chips into batter.
Spoon batter into lined muffin pans* and bake for 20 minutes.
I love you, fall. Please don't leave me!
*Also makes 2 loaves of bread in 8 x 4 inch loaf pans coated with cooking spray. Bake at 350 for 1 hour and 15 minutes. Cool for 10 minutes in pans on wire rack, then remove from pan and cool completely on wire rack.