When pumpkin season rolls around, I love making muffins with fresh pumpkin, and of course, chocolate chips. Enjoy!
Ingredients make 10 muffins
1 pie pumpkin
2 large eggs
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/3 cup 3.25% milk
1 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 cup mini chocolate chips
Directions
- Pre-heat the oven to 400 degrees F.
- Line a large cookie sheet with parchment paper.
- Cut the pumpkin in half and scoop out the seeds.
- Cut slits in the pumpkin to allow the steam out.
- Put the pumpkin on the parchment paper curve side up.
- Bake until you can easily pierce the inside of the pumpkin with a fork. Roughly 30-40 minutes.
- Remove the pumpkin from the oven and let it cool a bit.
- Scoop out the pumpkin and let it cool completely.
- Purée and measure 1 cup.
- Line two muffin tins with paper liners or lightly butter and dust with flour.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk.
- Whisk in the puréed pumpkin.
- Sift the flour, baking powder, and cinnamon into the wet ingredients.
- Fold the dry ingredients into the wet ingredients. Don't over mix.
- Fold in the chocolate chips.
- Fill the muffin tins with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
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