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Lunchbox Freezer Cooking: 3-Ingredient Pumpkin Chocolate Chip Muffins (Day 2)

We’re big fans of Pumpkin Chocolate Chip Muffins [1] here. So, of course, when I saw this recipe [2] recently, I just had to try it — especially since I already had all of the ingredients on hand — thanks to some free credit from Vitacost [3].

I thought it would be fun to change things up for our Lunchbox Freezer Cooking series and make these muffins, instead of our usual amazingly-delicious pumpkin chocolate chip muffin recipe.

These were very easy to make and were surprisingly yummy — especially for the ingredients. But they aren’t anywhere near as good as our favorite recipe [1]. However, they are much quicker to make. And, I’m guessing, they are much lower in fat and calories, too.

If you haven’t tried our family’s favorite Pumpkin Chocolate Chip Muffin Recipe [1], you’ve got to give it a whirl. I can almost guarantee you’ll like. Unless you’re one of those strange people who don’t like chocolate or pumpkin! :) By the way, my friend Jamie, has an egg-free, milk-free version of Pumpkin Chocolate Chip Muffins [4] over on her blog.

Are you joining us for Lunchbox Freezer Cooking? If you’ve blogged about a lunchbox recipes you’ve made for your freezer, leave a link to your post and recipe below. I can’t wait to see your yummy recipes and ideas!