It’s Pumpkin Season, obviously! My most favorite season of all. I’m sure all of your feeds on social media are being inundated with all things Pumpkin Spice. Well, let me add to your feed with this recipe for Double Pumpkin Chocolate Chip Muffins.
During the 14+ years I’ve had this blog, you probably know I’m a huge fan of Fall. HUGE. I embrace it all. The leaves, the smells, the feelings, the weather ~ it’s simply the best. If you’re new here (WELCOME!) and if you’ve simply came for this DOUBLE recipe, I’ve got you! I decided to recreate my normal recipe and turn it into this one for Double Pumpkin Chocolate Chip Muffins. To basically feed a mass of athletic teenagers boys and their coaching staff and trainers. My son was traveling with his football team to a game that was 90 minutes away (one-way). I knew they’d be extremely hungry on the way back, so I decided it was time to make a DOUBLE version of these amazing Pumpkin Chocolate Chip Muffins.
Of course I made 6 dozens of these amazing Double Pumpkin Chocolate Chip Muffins for his entire team and their bus ride home. Undeniably they’re delicious and perfectly balanced with sweetness and all the senses of pumpkin spice that we all love. Here’s the recipe below:
- Double Pumpkin Chocolate Chip Muffins
- bake @ 350* for 25-30 minutes
- 2 1/3 cup of all purpose flour
- 2 cups of sugar
- 1 1/2 – 2 Tablespoons of Pumpkin Pie Spice
- 2 teaspoons of Baking Soda
- 1/2 cup of Old Fashion Oats
- 2 teaspoons of Baking Powder
- 1/2 cup of apple sauce
- 4 large eggs
- 1 can of plain pumpkin
- 2 sticks of melted butter (1 cup)
- 1 bag of milk chocolate chips*
- *set some chocolate chips to add on top of the muffins prior to baking
Basically, all the dry ingredients (flour, sugar, baking soda & powder, pumpkin pie spice) go into one bowl and you mix together.
All your wet ingredients will go in another mixing bowl (melted butter, eggs, pumpkin) mix together.
Merge the two bowls into one, and mix your dry and wet ingredients together.
Once they’re all mixed, add your chocolate chips and mix together.
Remember to reserve some of your chocolate chips to place on top of your muffins once they’re in the pan.
Scoop your muffin mixture into baking liners in a cupcake pan. Fill the baking liners full to the edge with your batter.
Place reserved chocolate chips on top, and bake your muffins for 25-30 minutes at 350*.
Undoubtedly, these were a hit with the boys and the coaches. Obviously, we served them sub sandwiches, water and some gatorade on the way home as well. We didn’t win the game that night, but they went home with full tummies and hopefully some good comfort food to help ease the pain of losing the game.