I made Pumpkin Chocolate Chip Muffins today. They were very tasty and a hit with everyone. Here is the recipe I used. Many substitutions could be made with this depending on your preferences, I am noting them to the side of the original ingredients.
Pumpkin Chocolate Chip Muffins
(from AllRecipes.com)
Original recipe yield 12 small muffins
3/4 cup white sugar (could sub Sucanat)
1/4 cup vegetable oil (could sub applesauce)
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour (could sub whole wheat pastry flour)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
1 comments:
I have a similar recipe where I am pretty sure you could add chocolate chips. It uses honey instead of sugar and calls for ground flax meal (could sub 1/4 c oil for flax meal).
Beat together:
1/4 c. oil
3/4 c. ground flax meal
2 eggs
1/2 c. honey
1/3 c. water
Then add:
1-3/4 c. whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
1 heaping c pumpkin puree
1/2 c. nuts (we omit)
Bake at 350 in a greased loaf pan. Bake 1 hour for loaf, or if you make them into muffins, bake for 20 minutes, mini-muffins bake for 9-10 minutes
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