I go down a few aisles and come back with my arms full of chocolate chips, cans of pumpkin, cream cheese, cookies, and sprinkles, only to find that he has the cart full of 20 cans of soup.
It is a good thing we are married to each other…he keeps our family fed with “real” food, and I keep the desserts and sweet treats flowing out of the kitchen every day.
When we got home from grocery shopping, my hubby started getting soup and salad ready for dinner, while I took my cans of pumpkin and chocolate chips and got busy on breakfast for the next day.
I am totally and uncontrollably obsessed with pumpkin right now. I just can’t stop baking with it! Anyone in the mood for some chocolate pumpkin spice cookies?
I thought last year was bad with all the things pumpkin I was making, but this year it is 100x’s worse. Every time I go to bake something, I find myself thinking of how I can add pumpkin to it. Please tell me I’m not that only crazy pumpkin person!
I think I downed about 10 of them that way.
Now if you will excuse me, I have a half open can of pumpkin sitting in my fridge that needs to become something delicious and decadent.
I’m not sure what…but I’ll find something, don’t you worry.
Stay up to date on all the BruCrew baking here:
For the Muffins
- 1/3 cup oil
- 1/2 cup brown sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 3/4 cup canned pumpkin puree
- 1 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup buttermilk
- 1/2 cup mini chocolate chips
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
- In a mixing bowl, beat the oil, brown sugar, applesauce, vanilla, and pumpkin until creamy.
- Sift together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Slowly add to the pumpkin mixture alternately with the buttermilk.
- Stir in the chocolate chips by hand.
- Spoon the batter evenly into 24 mini muffin cavities. Bake for 10-12 minutes. Let cool 2-3 minutes in the pan. Remove to a wire rack to cool completely.
- Stir together the powdered sugar, milk, and cinnamon. Dip the tops of the muffins in the glaze and let set. Store in a very loosely sealed container.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 97mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 1g
More recipes to include pumpkin in your breakfast treats: