Pumpkin chocolate chip muffins

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I return home to the States a week from Friday for the first time since December. I head straight to Richmond for the Road World Championships before flying to Boulder, Colorado. I only have five weeks in the States this year (which is crazy!) and my plans to make the most of them certainly involve food. I’ve been thinking about burritos and sweet potato fries and Whole Foods for months.

While I’m able to find most ingredients to make most of what I want in Spain (if I search hard enough) and I can import nearly all the rest when I travel around Europe, a few items remain hard to come by – including canned pumpkin and pumpkin pie spice. I was very pleasantly surprised at how ubiquitous pumpkin is in Australia. I ate pumpkin on pizza, in tacos, in lasagna, in Thai curry and in tofu scramble – and every bite of every meal was delicious.

Interestingly, I didn’t notice pumpkin in many baked goods in Australia (maybe because I was there in the summer?), and pumpkin in baked goods is one my specialties. These pumpkin chocolate chip muffins will be on the first things I make when I’m back in Boulder and will be a delicious treat on top of all the mountains I can’t wait to climb.


Makes 24 muffins

  • 4 eggs
  • 1 cup of sugar
  • 1 can (15 oz) of pumpkin puree
  • 1 cup of unsweetened applesauce
  • 1/2 cup of canola oil
  • 2 cups all-purpose flourv
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1-1/2 cup of chocolate chips

Note: Original recipe called for 1-1/2 cups of canola oil, and one of the (many!) substitutions I made was to replace most of that with unsweetened applesauce. Feel free to remove the canola oil completely and add in an extra half-cup of applesauce.


  1. Preheat oven to 400°F (205°C). Line you muffin pan with paper liners.
  2. Beat eggs. Pour in a large bowl with sugar, pumpkin puree, applesauce and oil. Mix until wet ingredients are smooth.
  3. In a second bowl, mix the dry ingredients: both flours, baking soda, baking powder, pumpkin pie spice and salt.
  4. Add the dry mixture to the wet mixture slowly. Combine fully but not over-stir.
  5. Add in the chocolate chips.
  6. Fill each muffin cup three-quarters full.
  7. Bake for 15 minutes. Insert a fork in the center of a muffin. If it comes out clean, the muffins are ready.
  8. Leave muffins in the tray for 10-15 minutes before cooling on a wire rack.

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