Sometimes a girl needs chocolate. This weekend was one of those times, and I was thankful to have a recipe for double chocolate chip muffins on hand. (Double! Chocolate!)

Now, I realize that pumpkin is more a fall/winter flavor. But after discovering the wonders of chocolate chip pumpkin bread last year, I realized that – in short – I love this combo. And, as I may have mentioned, Double! Chocolate!

Today is my monthly post for the Secret Recipe Club, and this month I was assigned Itzy’s Kitchen. The blog’s author, Erica, is a fitness instructor who loves making healthy dishes and desserts. So . . . um . . . the opposite of me.

Fortunately, good food is good food no matter if you prefer the couch or the gym.

I made a few changes to these muffins, not because I’m anti-healthy-stuff. But because I don’t keep ground flax seed on hand, and while I have bought a bag of whole wheat flour, I haven’t opened it up. And my flour canister is full of regular flour, leaving me unsure of where/how to store whole wheat flour. Oh, the dilemma!

Also, while I understand using carob chips for a vegan version of the recipe, I’m not a vegan. And, well, I do love chocolate chips.

I also forgot – briefly – to add in the cup of sugar. That would’ve been disastrous. Luckily, I realized my mistake before putting them in the oven (though not before putting the batter in the muffin tin the first time).

Double Chocolate Chip Pumpkin Muffins

1 cup canned pumpkin
1/3 cup water
1/3 cup apple sauce (unsweetened)
1 tsp. vanilla
1 1/3 cups flour
1/3 cup cocoa powder
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 tsp pumpkin pie spice
1 cup chocolate chips

Preheat the oven to 350 degrees. Mix ingredients together (wet in one bowl, dry in the other, then combine). {Don’t forget the sugar!} Spoon into a greased muffin tin (12 regular size or 24 minis). Bake for 25 minutes (12-15 minutes for minis). Enjoy!

These muffins are awesome. Soft and fudgy and super easy to make. They’re not too much different than the bread I’ve made before, but the ease of the recipe and the smaller yield (12 muffins instead of three loaves) make this a good alternative. You know, for times when you don’t have anyone to give your baked goods to? And when you know you can’t really trust yourself with a few dozen muffins of goodness? Right. In that case, go with this easy, small and equally as delicious recipe!

How do you feel about eating pumpkin in the summer? Or any food out of season? And which do you prefer – recipes that make a little or a lot?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home.

Check out all the other Secret Recipe Club participants below. And to join The Secret Recipe Club, visit Amanda’s blog here.

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