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Sonoma Family Life Magazine

Muffins for Munchkins

It’s that time of year when jack-o-lanterns set windows aglow. But pumpkin is more than just a holiday decoration; it’s a power food. The vegetable gets its distinctive orange hue from carotenoids, which, when they aren’t fighting cancer or cardiovascular disease, are turning into vitamin A—an essential ingredient for good vision and immunity. In addition, the humble squash is packed with fiber, which helps you feel full, making weight loss easier. And pumpkin’s potassium also makes it a perfect post-workout snack.So now that you know about pumpkin’s many attributes, how do you get your kids to eat it? In a word: muffins. I’ve got just the recipe—straight from my grandmother’s kitchen. I’ve modified it for today’s healthy lifestyles, cutting out a half-cup of sugar and replacing the oil with applesauce. But they still taste just like my grandma’s. Don’t expect a batch to last long. They disappear faster than a ghost who’s gotten wind of Bill Murray.

Pumpkin Chocolate-Chip Applesauce Muffins Ingredients

  • 4 eggs
  • 1 1/2 cups sugar
  • 1 can (15 oz.) pumpkin
  • 1/2 cup canola oil
  • 1 cup applesauce
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 400°F.
  2. In large bowl, beat eggs, sugar, pumpkin, oil, and applesauce until smooth.
  3. Combine flour, baking soda, baking powder, cinnamon, and salt. Gradually add to pumpkin mixture and mix well. Fold in chocolate chips.
  4. Fill greased or paper-lined muffin tins 3/4 full. Bake for 15–18 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool in pan 10 minutes before removing to wire rack.

Yield: 3 dozen.