Ingredients:
3 cups sugar
1 cup applesauce (original recipe uses 1 cup vegetable oil)
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
3/4 cup mini chocolate chips
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Preparation:
Preheat oven to 35o degrees. Place liners into mini muffin pan and spray insides of liners with non stick spray.
Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. With a spoon or small ice cream scooper fill baking cups equally. Bake for 18-20 minutes or until golden brown.
These make a ton of mini muffins. You can also divide the batter into two loaf pans and bake for 1 hour for Pumpkin Chocolate Chip Bread.
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