This recipe makes me two pans of muffins, I usually mix it up as one pan of 12 regular size muffins, and one pan of 24 mini muffins, for the mini muffins I do not mix the chocolate into the batter, I push one chocolate chip down into the center, and stick one right on top, minimizes the damage a 2 year old can do to my living room 🙂
3 Cups Flour
3 tsp baking soda
1/2 tsp salt
1 1/2 cup sugar
1 tsp pumpkin pie spice (this is a complete guestimation, I don’t measure this, I just dump some in the bowl, so experiment with how much you like and go with it)
1 can pumpkin (found in the baking aisle by the pie fillings)
2 sticks butter, melted
1 tsp vanilla
1/2 cup milk
1/4 cup applesauce
1 bag dark chocolate chips
Set to the side the chocolate chips
Mix together the dry ingredients
Add all wet ingredients and mix thoroughly
Add the chocolate chips to the batter and mix in
Divide the batter into a muffin pan, either greased or lined with paper, I find greased works better, the paper seems to mess with the consistency. Fill the cups to nearly full.
Bake at 350 degree until nice and brown, baking time is 20 minutes for mini muffins, 25 minutes for regular muffins.
If you want to make banana muffins the recipe is the exact same, subtract the pumpkin and the pumpkin pie spice and add in 6 large over-ripe bananas smashed up. You can add variety to your hearts content as well, different types of chocolate, nuts, raisins, dried cranberries, the varieties are endless. Raisins and cranberries will slightly mess with the moisture but not horribly so.