Pumpkin Patch Chocolate Chip Muffins Recipe

Cook Time: 25 Minutes Difficulty: Easy

Pumpkin Spice and everything nice! It's Fall, and what better way to celebrate the season than to jump on the pumpkin "haywagon!" I would be remiss if I didn't share this delicious muffin recipe with you. These moist pumpkin chocolate chip muffins are the best we've ever had! Period. The secret ingredient? Apple Butter!

Our daughter made this recipe in her Family Consumer Science Class (that's fancy for Home Ec-ok I'm dating myself), and yesterday being one of those dreary, rainy days, was the perfect time to make something together.

In one of those rare teenage moments, our 13-year-old daughter was in the mood for Pumpkin Chocolate Chip Muffins yesterday and wanted to make them with me! (I was cool again, so I jumped at the opportunity:) I suggested we cut out the oil and try her recipe with apple butter! It worked! These pumpkin chocolate chip muffins were super moist with the perfect balance of fall spice and everything nice (like my daughter;).

You need to add this recipe to your favorite Fall recipes. You will not be disappointed, but grab one for yourself, as they will disappear right before your eyes! This recipe would also make a fantastic pumpkin chocolate chip bread. Happy baking!

Ingredients

1 cup canned pumpkin
1/2 cup Cherchies® Apple Butter Spread
1/2 cup water
1/4 cups sugar
2 eggs
1 2/3 cups flour (we have also tested this recipe with King Arthur’s Measure for Measure Gluten Free flour with great results)
1 teaspoon (tsp) cinnamon
1 teaspoon (tsp) baking soda
1/2 teaspoon (tsp) baking powder
1/2 teaspoon (tsp) salt
1/4 teaspoon (tsp) nutmeg
1/4 teaspoon (tsp) ground cloves
1 cup chocolate chips

Preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine the pumpkin, Cherchies® Apple Butter Spread, sugar, water, and eggs. Beat until well mixed. Set aside.

In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves.

Slowly add the pumpkin mixture to the dry ingredients, stirring until just combined. Stir in chocolate chips. Spoon the batter into a 12 cup muffin tin, lined with paper baking cups.

Bake the muffins for 25 minutes or until muffins are cooked. Insert a toothpick and if the toothpick comes out clean, the muffins are done! Cool for at least 10 minutes, then serve them plain, buttered or with cream cheese. Serve warm. Enjoy!
Yield: 12 muffins