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.
Delicious muffins with pumpkin puree and chocolate chips.
- 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
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.
- Substitute 1 tbsp flax meal + 3 tbsp water for 1 egg.
- Mini chocolate chips are preferred.
- You can find the pumpkin puree recipe here.
Another batch of smaller muffins.