Following in the theme of chocolate chip muffins (shout out to last week’s post), I give you a fall themed “Chocolate chip PUMPKIN muffins” recipe, featuring homemade pumpkin puree. I know pumpkin themed baked goods (on the heels of certain spiced lattes) have been getting a lot of flack lately, but I figure when your farm share gives you pumpkins- make pumpkin muffins!
The recipe was adapted from several sources: so here is my version (all abnormal adaptations marked)
1 2/3 cups of flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon of cinnamon
1/2 teaspoon of apple pie seasoning *(comprised of cinnamon, cloves, nutmeg)
1/2 teaspoon of grated fresh ginger *(can be substituted with 1/4 teaspoon of ground ginger)
1/2 cup (1 stick) of unsalted butter
2/3 cup of white sugar
2/3 cup of brown sugar *(two sugars can be combined into 1 1/3 cups of white sugar)
1/2 teaspoon vanilla extract
1 cup of pumpkin puree *(could be substituted with canned pumpkin)
1/3 cup of apple cider *(could be water)
Bag of chocolate chunks *(chocolate chips could work… but lets get real)
Preheat your oven to 375 degrees.
Your first step is to start the pumpkin puree. Take your pumpkin (a small one, not one you would use for carving which are overripe for cooking) Cut off the top, and then cut it in quarters, gutting the seeds with a spoon (you can set these aside for making roasted pumpkin seeds!). Don’t stress about getting all the innards out– they are just as tasty in the puree.
Put the pumpkin on a baking pan and in the oven for about a half hour (until you can comfortably pierce the flesh with a fork)
After the pumpkin is roasted you should be able to comfortably peel the pumpkin’s skin with a knife (or your fingers if you really want). Cut the pumpkin up into small pieces and put it in your blender of choice – you may have to add some liquid, water is fine, but I used apple cider for an extra bit of fun.
In the meantime mix together the dry ingredients and grate in the ginger.
Cream together the butter and sugar. Once creamed add in other wet ingredients (pumpkin puree, eggs – one at a time, and vanilla).
Blend in the dry ingredients slowly, a little bit a time, in between bouts of dry ingredients put in a splash of the apple cider.
Mix in the majority of the chocolate chips, fill the muffin tin cups 2/3 of the way up, sprinkling the rest of the chocolate chunks on top. Put muffins in the oven for 20 minutes and enjoy with ice cream, for breakfast, or just a tasty snack.