Finally a baking post after a really long time. I got the recipe from my neighbor Rachael because my son loved it when he had it at their house. I think a lot before baking anything sweet because the kids like savory stuff, but this muffin seemed to be an exception and the kids loved it. The recipe calls for mini chocolate chips that are really tiny chips and this was the first time I was even hearing about them. I just used the regular chocolate chips. I followed the recipe except for adding a tsp of flax meal. I did another batch where I replaced one egg with 1 tbsp flax meal + 3 tbsp water and nobody knew the difference. These muffins freeze well and I have some lying in my freezer right now. Recipe by Alison Needham. Off to the recipe.
Pumpkin Chocolate Chip Muffins
Delicious muffins with pumpkin puree and chocolate chips.
Ingredients:
- all purpose flour - 1.5 cups
- baking powder - 1 tsp
- baking soda - 1/2 tsp
- salt - 1/2 tsp
- pumpkin-pie spice - 2 tsp
- pumpkin puree - 1 cup
- oil - 1/3 cup - vegetable oil
- eggs - 2 - substitute 1 egg with 1 tbsp flax meal + 3 tbsp water
- sugar - 1 1/4 cups
- flax meal - 1 tsp - optional
- chocolate chips - 1/2 cup plus more for sprinkling - use the mini variety
Instructions:
Take all purpose flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Mix well.
Take pumpkin puree, oil, eggs, sugar and flax meal in a bowl and beat until well combined.
Add the dry ingredients and mix until just combined. Fold in the chocolate chips.
Pour in lined muffin cups(fill about 2/3 cup) and top with chocolate chips. Bake in a 350F preheated oven for 25- 30 minutes until a tooth pick inserted in the center comes out clean.
My Notes
- Substitute 1 tbsp flax meal + 3 tbsp water for 1 egg.
- Mini chocolate chips are preferred.
- You can find the pumpkin puree recipe here.
Pictorial
Take all purpose flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl.
Mix well and keep aside.
Add eggs, sugar and flax meal.
Beat well.
Liquid mixture ready.
Add the dry ingredients from step 1.
Mix until just combined.
Add the chocolate chips.
Fold in the chocolate chips.
Pour in a lined muffin pan. Sprinkle some chocolate chips on top and bake in a preheated 350F oven for 25- 30 minutes until a toothpick inserted in the center comes out clean.
Out of the oven.
Another batch of smaller muffins.
Enjoy!
Linking to Bake Fest #10 hosted by Kavi.
Linking to Dish it out hosted by MyHomeMantra
Wow this is delicious.
I was thinking of making these but on the savoury side.
I am hosting Bake Fest all through Sept ’12. Do send me your entries
I am also hosting Fast Food Not Fat Food 1st Sept to 15th Oct ’12. Do send me your entries
I started making these muffins for my son because pumpkin is so nutritious and has great fiber. Since he likes the chocolate chips he thinks they’re just yummy and doesn’t realize how good they are for him!
They are so easy to make and just delicious. Great job on the pics.
wow awesome dear…never liked pumpkin until i made a pie out of it….now this sounds wonderful and yummy too…thanks for sharing!
wow…those muffins looks so fluffy n delicious…well made!
Loved your clicks
Looks perfectly baked
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PariCash
can this be baked in a cake pan and then cut into pieces? Are any changes needed to do this?
I think it should be OK to bake in a cake pan (I have not tried it though). The baking time will probably be more and will be done when a tooth pick inserted in the center comes out clean.
Wow looks so fluffy and soft..yumm muffins!