Happy Friday everyone!!
When it comes to baking, I’m not really a modifications kind of girl. We all saw what happened when I tried a vegan recipe that had been raved about last week. Not good.
Usually when something calls for butter, I’ll go ahead and use the butter. Same with all purpose flour, sugar, and shortening. But, something funny happened today. I went out on a limb and tried something I normally wouldn’t.
And you know what?
It turned out delicious.
I took my tried and true pumpkin muffin recipe and made two changes to it. The first was adding dark chocolate chips. This was a no brainer. Of course that would be delicious. The second was using applesauce instead of oil. I’ve heard about this being done, but have never actually tried it on my own. Dare I say, I don’t think I will ever use oil again in this recipe (minus the teaspoon I put in just in case). The applesauce completely does the trick and my palate is not sensitive enough to know the difference. Neither is Wes’, Lizzie’s, or Harper’s. Thank goodness.
And because I’ve been feeling pretty generous this week, here is the pumpkin muffin recipe!
Dark Chocolate Pumpkin Spice Muffins
1 3/4 cup flour (all purpose… maybe next time I’ll do a wheat blend!)
1 tsp baking soda
1 1/2 cup sugar
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup applesauce
1 tsp oil
1/3 cup water
1 1/4 cup pumpkin puree
1/2 cup Ghiradelli chocolate chips
Cinnamon sugar to sprinkle on top
Preheat oven to 350 degrees.
Mix together flour, sugar, baking soda, salt, and spices. Once blended, add the remaining ingredients and mix until combined.
Bake for about 22 minutes. Sprinkle with a bit of cinnamon sugar and serve!
I contemplated putting some cinnamon cream cheese frosting over these since I had some laying around (don’t judge). But, these are really amazing just as they are. I say go ahead and eat them as is, but if you are having an extra rough day, a little dollop of cream cheese frosting probably won’t hurt anything. Enjoy!