These muffins are a freezer cooking staple for me. They’re very easy, and my kids really like them. They freeze well and can be defrosted and warmed in 30 seconds in the microwave. Just wrap them in a paper towel or cloth napkin, and you’re good to go! I believe I originally found the recipe here at MoneySavingMom, but the last time I made them I was out of oil and made a substitution that worked really well (and seems a bit healthier)…so I’m going to give that to you here. Visit the link for the original recipe if you like. Here goes:
Pumpkin Chocolate Chip Muffins
2 cups sugar
1 can pumpkin
1/2 cup oil
1 cup unsweetened applesauce
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 package chocolate chips (I sometimes use less (about 1/2 actually)…I’m stingy with my chocolate chips!)
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups ¾ full. Bake at 400 for 16-20 minutes. Let cool then flash freeze. Once frozen, place in freezer bags and store until needed.
Oh, and in the fall…fresh cooked pumpkin works really well!
These are great for a quick snack and a rushed breakfast. Enjoy!
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