I was happily surprised to see organic pumpkin in the grocery store this week. Baking with pumpkin is fantastic–absolutely love it. I have three goodies in my repertoire which highlight the magical taste and texture of the gourd:
- Pumpkin pie
- Pumpkin bread
- Pumpkin chocolate-chip muffins
Now I don’t exactly have the time to make all of these right now–#1 in particular takes the longest. Moreover, it’s not exactly cold down here right now, and I always associate #2 with cold weather. So, by process of elimination: behold the recipe and pictures for pumpkin chocolate-chip muffins.
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup canned pumpkin (NOT pumpkin pie mix)
- 1/2 cup chocolate chips (or really, as much as you want)
- 1/4 cup water
- 1 1/5 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- Ground cloves
- Ground cinnamon
- Ground nutmeg
- (Optional–I rarely use it) Ground Ginger
- Preheat your oven to 400 degrees. Take your muffin tray and spray it with Pam (or a similar product).
- Take a large mixing bowl and combine sugar, eggs, oil, water, and pumpkin. In a separate bowl, mix all other dry ingredients (be careful with the spices–they’re there just to flavor the pumpkin, and you can always add more!).
- Mix the dry ingredients into the bowl with the wetter ingredients. Once you have an appropriately spiced orange mixture, stir in the chocolate chips.
- Pour batter into muffin tray. Bake until done–takes about 20 minutes.