Friday, October 23, 2009

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip MufinsI think these are my new favourite muffins! They are fluffy, moist and packed with great flavour. What makes them even better is the jack o’lantern silicone muffin tray that I gave my wife such a hard time for purchasing. My 3 year old loves the little faces on the bottom of the muffins when they come out of the tray. These are definitely a festive treat with a coffee or tea on a cool fall morning.

The Recipe: Pumpkin Chocolate Chip Muffins
Makes 16 muffins and takes 20 minutes to prep and 18 - 20 min to cook.
2 cups pastry flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup chocolate chips
2 eggs
1/4 cup cane sugar
1/2 cup brown sugar
1/2 cup olive oil
1 1/2 cups roasted pumpkin

Preheat your oven to 400 degrees.

Combine flour, salt, nutmeg, cloves, allspice, baking soda and baking powder and pour into a large mixing bowl through a sifter.

Add the chocolate chips and stir in evenly. Place the bowl aside.

In another bowl, beat the eggs until frothy and pale yellow. While beating, add in the sugar, oil and roasted pumpkin and continue beating until uniform.

Add the wet ingredients into the dry and mix enough just to incorporate. Do not over mix, the mixture should be lumpy.

Evenly distribute the muffin mixture in greased muffin trays. Place in the oven and cook for 16-20 minutes. Metal muffin tray alert! If you are using a metal muffin tray you will want to monitor the muffins very closely to ensure the bottoms do not burn. I use silicone and clay to ensure the bottom do not burn before the center is cooked. To check doneness you can use the old toothpick trick! Enjoy!

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