If it's October, then pumpkin is needed. You don't need fancy equipment, you don't need expensive ingredients, you just need a can of pumpkin and your imagination.
I was craving intensely flavorful and moist muffins, and I've always loved the chocolate and pumpkin combination. I had flaxseed meal on hand, which I've learned over the years is a great way to add a little nutrition without compromising on flavor in baked goods.
I created this recipe from the ultimate food blogger goddess, Smitten Kitchen. We amateur bakers bow at her feet.
Chocolate Chip Flaxseed Pumpkin Muffins Recipe: (adapted from Smitten Kitchen)
- 1 1/2 cups all purpose flour (or half whole wheat is good)
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tsp pumpkin spice mix (or 1/2 tsp of good cinnamon and 1/2 tsp of grated nutmeg)
- 1 1/3 cups of pumpkin puree (not pumpkin pie mix)
- 1/3 cup of neutral oil like vegetable or canola
- 2 large eggs, room temperature
- 1 cup white sugar
- 3 tbsp flaxseed meal
- 1/2 cup mini chocolate chips (regular works great too!)
- a little cinnamon sugar (1-3 tbsp)
Heat oven to 350F degrees. Find a 12 cup muffin tin and either grease the heck out of them, or find muffin/cupcake liners and then grease with a little baking spray.
Grab a medium mixing bowl, add flour, baking powder, flaxseed meal, and autumnal spices (whatever is your favorite pumpkin spice mix!). Whisk until combined and stop to smell the deliciousness.
Next, in a large bowl, whisk the two eggs until just a wee bit bubbly. Add your pumpkin puree, oil, and white sugar. Mix until well combined.
Put it all together! Slowly mix your flour mixture into the wet ingredients. As soon as they look 90% mixed, add the chocolate chips. Mix maybe 5-6 times, and you're good to go.
Spoon out your batter until about 3/4 of the way full in each muffin cup. Feel free to add more if you like. Sprinkle a 1/2 tsp or so of cinnamon sugar on top of each muffin.
Bake at 350F for 20 or so minutes. Enjoy.
Should make about 12 decent sized muffins.
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