It’s October which means I pretty much HAVE to share soooomething with pumpkin, right?!

My pet peeve is making something with a can of pumpkin, but then having some of the puree left over which usually ends up sitting in my refrigerator before I toss it. This muffin recipe takes 1 can of pumpkin puree. So it’s a win-win because I don’t waste any!

Happy baking!!!

Pumpkin Chocolate Chip Muffins

1 2/3 cups whole-wheat pastry flour or all-purpose flour
3/4 cup sugar
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 - 1 cup semisweet chocolate chips (I sprinkle a few on the top of the batter before baking)
2 large eggs
1 cup canned plain organic pumpkin puree
1/2 cup (1 stick) unsalted butter, melted (to substitute the butter, you can use 1/2 cup of unsweetened applesauce)

Directions:

Preheat oven to 350ºF.
In large bowl, mix first six ingredients; add chocolate chips, tossing to coat.
In another small bowl, whisk together remaining ingredients; add to flour mixture and stir just until combined (do not overmix).
Fill muffin tins with liners and scoop batter into the tins. This will fill about 12-14 muffins.
Bake for about 12-15 minutes, or until the bread springs back when lightly touched.
Sugar free version: if you don’t want to add any white sugar, use the applesauce in place of the butter and leave out the sugar.