The stores are finally stocked with pumpkin, and I have once again single-handedly provided the pumpkin farmers of America their yearly salaries. Here's an easy recipe for fall breakfasts.
1 can pumpkin purée
2/3 cup applesauce (the original recipe calls for vegetable oil, but I wouldn't dare)
2 1/2 cups sugar (see why I refuse the oil?)
3 cups all purpose flour (you can also do 1 1/2 cups each of all purpose and whole wheat flour)
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
3/4 bag of chocolate chips (or heck, pour in the whole bag)
1. Preheat oven to 350 degrees and line muffin pan with cupcake wrappers.
2. Mix pumpkin purée, applesauce, eggs, and sugar until well blended.
3. In another bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to the pumpkin mixture and whisk until combined. Fold in chocolate chips (and reserve a few to eat for yourself).
4. Spoon batter into muffin tin. Bake for 25 minutes. Makes 2 dozen*.
*only 20 featured here for obvious reasons. I call this a Pye's dozen.