Breakfast

Liz's Pumpkin Muffins with Chocolate Chips/Chunks is for Breakfast, Snack.

Liz's Pumpkin Muffins with Chocolate Chips/Chunks takes 20 minutes to prepare.

Liz's Pumpkin Muffins with Chocolate Chips/Chunks takes 25 minutes to cook.

Liz's Pumpkin Muffins with Chocolate Chips/Chunks makes 25 servings.

The ingredients for Liz's Pumpkin Muffins with Chocolate Chips/Chunks are:

2 apples, peeled and cored (or about ? c. unsweetened applesauce)
1? c. brown sugar
4 eggs
1 can pumpkin
? c. water (more if using small apples)
2 t. vanilla
? t. salt
2 c. whole wheat flour
1 c. white flour
1? t. baking powder
1 t. baking soda
1? t. ground cinnamon
? t. ground cloves
? t. freshly ground nutmeg (add a bit more if using pre-ground)
1 t. pumpkin pie spice
1-2 c. chocolate of your choosing*

Here is how you make Liz's Pumpkin Muffins with Chocolate Chips/Chunks:

Preheat oven to 350?F (325?F convection) and prepare two muffin tins** with liners, pam spray, or the traditional grease and flour method.In a food processor, process apples until broken down (should look like watery applesauce). Add brown sugar and eggs. Process until smooth. Add pumpkin. Process. You want this mixture to be about the consistency of pancake batter. Add ?-? c. water to achieve this. Add vanilla and salt and process until well incorporated. In a large bowl, mix flours, baking powder, baking soda and spices. Add pumpkin mixture and stir. Be sure to scrape the bottom and sides of the bowl. Add chocolate. Fill muffin pans equally. It should fill 2 dozen muffin cups a little more than ? full and still have about one scoop leftover. If raw eggs don't scare you*** - enjoy this last bit of batter. Bake at 350?F (325?F convection) for 20-30 mins or until tops are slightly brown a toothpick poked into a muffin comes out clean. Oven-times may very depending on wetness of batter and your oven. Be sure to rotate trays in the oven (turn the trays and move them to a different position in the oven) once or twice during baking time to ensure even cooking (this is my secret for baking anything evenly). Cool on wire trays. Enjoy with cream cheese and a cup of coffee, hot cocoa or tea.*For this recipe, any chocolate will do. Try mini chocolate chips, regular or vegan chocolate chips, chunked up candy bars, ect. The higher the quality of chocolate, the less is needed but chocolate-it-up if you want. Add 1 c. mini chocolate chips and 1 c. of a chocolate bar processed in the food processor. We used (very low quality) left over Easter candy so it was about 1 c. of chunks and 1 c. of powder. Play around - you know what you like best.**Try this recipe as a loaf, mini loaf (perfect holiday hostess gift) or bundt cake. Cooking temperature does not need to be adjusted but times will be. As a general rule, a loaf or a bundt cake would take longer to cook completely but watch it well, paying attention to the toothpick test - and don't forget to rotate!***Eating raw or undercooked eggs can put you at risk for salmonella. Use caution. ---------------------------------------------------------------------Makes 24 muffins (plus one extra cup of batter)Serving size: One MuffinCalories: 172Total Fat: ~4g Saturated Fat: ~2gTotal Carbohydrates: 38g Fiber: 3g Sugars: 25gProtein: 3g(Calculated using 1 c. semi-sweet mini chocolate chips)Number of Servings: 25Recipe submitted by SparkPeople user TRYINGFOR20.

The nutritional information for Liz's Pumpkin Muffins with Chocolate Chips/Chunks is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 172.3

• Total Fat: 3.7 g
• Cholesterol: 34.0 mg
• Sodium: 142.8 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 2.3 g
• Protein: 3.0 g