I have to say that one of the really nice things about doing this "Muffin Monday" thing with AnnaLynn is that she's become rather confident in the kitchen. My little kitchen apprentice has come a long way since we started out on this adventure back in January 2011. As a matter of fact, she not only selected today's recipe and made sure we had all the ingredients, she also baked them all by herself -- the photos below tell the story. Her papa, who isn't particularly fond of pumpkin, gave them two thumbs up, so we're confident you'll enjoy these, too.
Today's recipe comes to us from:
AnnaLynn made our regular substitutions (by using whole wheat pastry flour and organic sugar) and left out the almonds. Enjoy!!
Chocolate Chip Pumpkin Muffins
1 2/3 c. whole wheat pastry flour
1/2 - 3/4 c. organic sugar (depending on how sweet you want them)
1 T. pumpkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. sea salt
1/2 stick real butter, melted over low heat
1 c. pureed pumpkin
2 eggs, beaten with a whisk
1 c. real chocolate chips
Preheat oven to 350F and either grease muffin cups with coconut oil or line with paper baking cups. Measure dry ingredients (except chocolate chips) into a large mixing bowl, and gather your other ingredients so everything's ready.
Stir dry ingredients with a whisk to combine.
Stir the pumpkin into the eggs and then carefully whisk in the butter until ingredients are well blended.
Stir in the chocolate chips.
Pour wet mixture into dry ingredients and fold in with a spatula until just moistened -- don't overmix your muffins!
Using an ice cream scoop, divide batter evenly into prepared muffin cups.
Bake for 20 - 25 minutes (ours were done in 22 min.); check with a toothpick to be sure they're done.
Allow muffins to set several minutes before removing to a wire rack to finish cooling.
By the way, this recipe is a terrific way to use up some of that pumpkin puree you might have left in your freezer from last summer's "putting by." :)
We'll be back in two weeks with our next Muffin Monday recipe; in the meanwhile, visit our Muffin Monday tab for more tasty, nutritious recipe inspiration. :)
We're honored to be featured by Jacqueline at Deep Roots at Home:
Happily sharing this week's recipe with:
Homestead Barn Hop
Frugal Days, Sustainable Ways
Encourage One Another
This Chick Cooks