We have an amazing recipe for pumpkin chocolate chip bread here on the blog, and we have lots and lots of other pumpkin chocolate chip-y goodies on the blog, but this recipe is near and dear to my heart. It’s one of those recipes I’ve carried with me forever now, simple and easy and delicious and perfect for weekends and after school baking fun. It’s one of those recipes that feels way too delicious for how easy it is. It’s one of those recipes that will help make friends and that you’ll get emails about years later, like, “Hey, Kate!! Long time, no see! Remember that time you brought those pumpkin chocolate chip muffins to your final Harry Potter presentation in college? Could I get the recipe?” Yeah. All these things have happened. You need this recipe.
You’ll need eggs, a can of pumpkin, flour, baking soda, baking powder, pumpkin pie spice, cooking oil, applesauce, chocolate chips, and sugar.
Preheat oven to 400 F. Line 2 12- cup muffin tins with paper liners. Set aside. Beat eggs in a large bowl.
mix in sugar, pumpkin,
oil,
and applesauce.
In another boil, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Add to pumpkin mixture and mix until just combined.
Add chocolate chips and use a 1/4 cup measuring cup or cookie scoop to add batter to muffin tins. Bak 15-20 minutes (18 was perfect for me) or until a knife or toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly then, if desired, transfer to a wire cooking rack.
