Pumpkin muffins with chocolate chips

Skip the “pumpkin” lattes and try this old favorite recipe of ours.  This recipe, and any other that calls for canned pumpkin, will taste great with any hard squash puree.  Try it with Locavorious roasted butternut *or* kabocha puree.

From the recipe blog archives:

What else can you possibly do when your brother is sick on the weekend, and you are stuck in the house all day with your mom and your sick brother? You convince Mommy to help you bake something, and you carefully calculate what that something is such that she can’t say no, and Daddy can’t say no, and it is something that your brother will perk up enough to support. Pumpkin for Daddy, muffins for Mommy, and chocolate for your brother.

Rose, selfless chef in training, holds our creation, which indeed, as calculated, was very popular with everyone.

Adapted from a Cooking Light magazine recipe. “Adapted” as in used full fat ingredients, and added chocolate chips.

1 cup whole wheat flour

1 3/4 cups all-purpose flour

1 cup sugar

1 T baking powder

1 t baking soda

1 t ground cinnamon

1/2 t salt

½ cup mini chocolate chips

15 oz frozen Locavorious pumpkin puree, thawed

3/4 cup sour cream

1/3 cup milk

1/4 cup vegetable oil

1 t vanilla extract

1 large egg + 1 large egg white

Cooking spray

1 T sugar

1 1/2 t brown sugar

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. (I thawed the pumpkin puree in the microwave, transferring it midway into a glass bowl to avoid heating the plastic container.)

Combine pumpkin puree and next 6 ingredients; add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray. Let helper lick the bowl while you combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; begin cooling on a wire rack, but then eat them all before Passover begins. 😉

2 comments to Pumpkin muffins with chocolate chips

  • Just made them to go with the Easter ham, and they’re amazing! Made a few substitutions of my own (buttermilk, soy yogurt — ya gotta use what you’ve got!), and highly recommend the recipe … 🙂

  • Chris

    Nice! I will admit, the pumpkin has been languishing since I didn’t know what to do with it.