Cherchies

Pumpkin Patch Chocolate Chip Muffins Recipe

breakfast, desserts, snacksSheri SpalloneComment

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 chips muffins are absolutely 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, it was the perfect time to make something together.

In one of those rare teenage moments, our 13 year old daughter Lauren 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 sweet and spice...everything nice, like my daughter;)

You need to add this recipe to your favorite Fall recipes.  You won't be disappointed, but make sure to grab one for yourself, as they will disappear quickly!  This recipe would also make an amazing 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
  • 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

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