Chocolate Pumpkin Harvest Muffin



1 1/2 cups brown sugar, lightly packed

1/2 cup butter, at room temperature

4 eggs

1 15 oz can pumpkin

1/2 cup water

3 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

1 1/2 teaspoons ground nutmeg

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 1/2 cups Mariani Sliced Apples, chopped 


1 cup oats

1/2 cup tightly packed dark brown sugar

1/4 cup melted butter



This recipe makes two dozen muffins.

Preheat the oven to 375 degrees F. Line two dozen muffin tins with paper liners.

In a medium bowl, mix the sugar, butter and eggs until well combined. Add the pumpkin and water and mix well. In a separate bowl, mix together the flour, baking soda, baking powder, spices and salt. Add the pumpkin mixture to the dry mixture and mix gently, just until combined. Add the chocolate chips and apples and stir gently. Fill paper liners 2/3 full with the batter.

For the streusel, combine the oats, sugar and butter in a small bowl and mix until combined. Sprinkle on the muffins, pressing them lightly into the batter.

Bake in a preheated oven for 13 to 17 minutes. Remove muffins to a wire rack to cool.