Tuesday, November 11, 2014

Pumpkin Chocolate Chip Muffins

I bought a pumpkin for my pumpkin soup and had some leftover pumpkin, I didn't want to cook another pumpkin dish so I explored the baking recipes. At first I wanted to make pumpkin bread but wasn't keen on the time needed for the dough to rise. Further exploration on the net and I found this Pumpkin Chocolate Chip Muffin recipe. I've always wanted to bake something with chocolate chip so this is a great recipe for me at that moment.

Since there are only 3 of us in the family, 12 muffins are too much for us to finish within a day or 2, so I scaled down to make only 6 muffins, you can refer to the original recipe at AllRecipes.com link I have provided above for the 12 muffins servings.

The recipe calls for a canned Pumpkin, since I already have about 300g of pumpkin I simply just cut it up into chunks and steam them till its soft, about 5mins.  I was contemplating whether to try to remove the skin before steaming but decided not to because removing soft steamed pumpkin flesh from the tough hard skin is much easier.  After that I used my Philips handheld blender to puree the pumpkin, took me about 5mins to get it all done.

I love to make muffins, not only they are easy to make but also I do not need to use my mixer, a balloon whisk or wooden spoon does the trick.

So here's my Pumpkin Chocolate Chip Muffin, size is a little small because I ran out of muffin cups and used cupcake cups instead,  The top is a little bit dry & hard due to the higher-than-normal oven temperature but I like that crunchiness.  I love the texture, moist and springy with the taste of pumpkin in it, the melted chocolate adds a little excitement while biting into it.  And because of the size I had 2 of them at a go as my afternoon snack. 

Pumpkin Chocolate Chip Muffin

by DinoMama (Adpated from AllRecipes.com)
Prep Time: 15 - 20 mins
Cook Time: 20 - 25mims
Yeild : 6 muffins
Keywords: bake dessert

* ¼ cup and 2 tablespoons white sugar
* 2 tablespoons vegetable oil
* 1 egg
* ¼ cup and 2 tablespoons canned pumpkin
* 2 tablespoons water
* ¾ cup all-purpose flour
* ¼ teaspoon baking powder
* ¼ teaspoon baking soda
* ⅛ teaspoon ground cloves
* ¼ teaspoon ground cinnamon
* ⅛ teaspoon salt
* ⅛ teaspoon ground nutmeg
* ¼ cup semisweet chocolate chips

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, egg.
3. Add pumpkin and water.
4. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt..
5. Add wet mixture and stir in chocolate chips.
6. Fill muffin cups 2/3 full with batter.
7. Bake in preheated oven for 20 to 25 minutes.

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