Tuesday, October 7, 2014

Little Mikey's {yum}

Do you have any favorite fall treats? I have been making "Little Mikey's" every year for the past five years, and they have become a tradition. 

Before I share the recipe, a quick story on how these pumpkin chocolate chip muffins got their name: 
When I was in college, my roommate had a boyfriend (now husband) named John, and she would make "Little Johnny's" for him, which were banana chocolate chip muffins. I decided my Michael (then boyfriend, now husband) needed a treat named after him. And the rest is history!
2 c. whole wheat flour
1 c. all-purpose flour 
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
4 eggs, slightly beaten
2 c. sugar
1 15 oz. can pumpkin 
1 c. applesauce
2 c. chocolate chips

{how to}
Preheat oven to 350 degrees fahrenheit. Grease or line 36 muffin cups. 

Combine both flours, baking soda, baking powder, salt and cinnamon in medium bowl.

In large bowl, combine eggs and sugar. Add pumpkin and applesauce; mix well.

Stir in flour mixture until moistened. Stir in chocolate chips.

Spoon batter into prepared muffin cups.

Bake for 15 minutes, or until top springs back when lightly touched.

Cool in pans on wire racks for five minutes, then remove muffins from pan to continue cooling.
I usually get around 30 muffins from this recipe, give or take - depending on how much batter you put into each muffin cup. 

Enjoy! Yum!
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