Monday, October 15, 2012

Pumpkin Chocochip Muffins

Pumpkins remind me of fall time in US. I know pumpkins are easily available here also,but cute sugarbaby pumpkins appear when in October onwards -when its fall and Thanksgiving time in US!. I was thinking that  seasonal vegetation changes in US do not reflect here but never mind, we can have the best of both worlds or it might be pumpkin harvesting time here also, but I love them in baked goodies.And this year the timing was perfect as pumpkin was the main ingredient in this months Baking Partners Challenge #3, a baking group by Swati Iyer. 

This time also there were 3 different different recipes given that starred pumpkins either as muffins or cupcakes and these 3 included even a vegan one but I chose the first one - Pumpkin Chocochip muffins from Joy of Baking ,originally adapted from Baking From My Heart by Michael J Rose and suggested by Reshmi of FunwidFud. They turned great and perfect snack. I am planning to tryout pumpkin in other bakes too and lets hope they turn out well too.

Ingredients:
All Purpose Flour: 3/4 cup
Baking Soda: 1/2 tsp
Cinnamon: 1/ tsp
Ginger, Clove & Nutmeg: 1/8 tsp each 

Salt: 1/4 tsp

Butter:4 tbsp room temp
Sugar: 1/2 cup 

Egg or Ener G or Choice of Egg Replacer:  1 (1.5 packed tsp of EnerG + 2-3 tbsp of water beaten well )
Vanilla Extract: 1/2 tsp

Solid Packed Pumpkin Puree : 6 tbsp
Chocochips: 1/2 cup or more (I used a mix of white and milk)

Preparation:
Mix together the dry ingredients of flour,spices,soda and salt. Keep aside.

In a deep bowl,cream together butter and sugar until fluffy.Beat in Egg or Egg replacer Egg. The mix might look curdled but carry on. Beat in Vanilla as well.

Beat in the flour mix and pumpkin puree alternately at low speed and until just combined, beginning and ending with flour in 3 additions. Fold in half of the chocochips and save the rest for sprinkling on top. I mixed in white ones in the batter and sprinkled the brown ones on top.

Spoon the batter evenly into lined muffin cups,sprinkle the remaining chocochips on top and bake in a preheated oven at 350F or 175C forabout 18-20 minutes or until a tester comes out clean. I can guarantee a nice aroma spreading around the house as well. Cool completely on a wire rack. 


What are you waiting for? Munch on. If I am there, you are not going to get any.
Spiced pumpkin muffins that are perfect snack and a forebringer of fall, of pumpkin or festivities or holidays.Add white and milk chocochips and you are in heaven.So Thanks Reshmi and Swati for a wonderful recipe.

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