Thursday, November 3, 2011

Pumpkin Chocolate Chip Muffins

I know Halloween is long gone, however, the season of pumpkins is still in full swing.  Pardon my Halloween-inspired serveware in the photographs.  I took these shots before the holiday of spooks and never got around to getting this post up on my blog.

I made these pumpkin chocolate chip muffins twice during the month of October.  Let's take notice that this recipe produces a rather large batch.  More than two dozen!  And yet, my brood devours them so quickly that I was asked ordered to make them again...soon!

Here's a sneaky little tidbit I'd like to share with you, but please don't tell my boys this.  These muffins are a little bit good for you.  Half of the flour called for in this recipe is whole wheat.  And I go a step further and substitute half of the oil with applesauce too.  Now.  I do realize the whole chocolate chip thing might make you think it's not so healthy.  But haven't your heard about the antioxidant claims and health benefits regarding chocolate?!

Pumpkin Chocolate Chip Muffins
Here's What You Need:
1 1/2 cups flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs, lightly beaten
2 cups sugar
1 (15 oz) can pure pumpkin
1 cup vegetable oil (or substitute unsweetend applesauce for half the oil)
2 cups semi-sweet chocolate chips.

Here's What You Do:
I pulled this recipe from the Nestle web site a few years ago and have been making these muffins every fall ever since then.  Preheat the oven to 350 degrees and lightly oil the insides of muffin cups.  You can line them with cupcake liners if you want, but I prefer not to use them for muffins.

Combine the two flours, baking soda, baking powder, cinnamon and salt in a medium bowl.  Combine the eggs and sugar in a large bowl.  Add the pumpkin and oil and mix well.  Stir in th eflour mixture until moistened.  Add the chocolate chips and stir by hand.  Spoon the batter into the prepared muffin cups.  I like to use an ice cream scoop to make sure the muffins are even in size.

Bake for 20-25 minutes or until the tops spring back when lightly touched.  All them to cool in the pan for five minutes and then remove to finish cooling on a wire rack.  Be sure to eat one while it's warm.  If you can time it right to bake these right before your kids get home from school...bonus Mom points.  The welcoming smell of pumpkin and cinnamon with the hidden surprise of chocolate will render your children helpless when you insist on getting their homework done now rather than later!!!

**Note:  My parents took a recent two week trip to Europe to celebrate their 50th wedding anniversary.  I froze several of these muffins (sans the chocolate chips) to greet them upon their return for their first breakfast back in the States.  These also make a great fall food for sharing.  I've been known to "Boo!" neighbors with these muffins on Halloweens' past!

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