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Newest Video Recipe - Pumpkin Chocolate Chip Muffins

 

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Pumpkin can be used in so many baked goods. Its earthy flavor and dense fibrous texture is perfect in cakes, pies, tarts, cookies, scones, bars and squares, and muffins. I love how its orangey brown color stains the batter so you know instantly they will taste of pumpkin. Although there is a Pumpkin Muffin recipe already on the site, I just couldn't resist adding this recipe. These Pumpkin Chocolate Chip Muffins couldn't be more different; as they are more cake-like in texture and taste as they contain butter instead of oil. And while the other recipe uses whole wheat flour and bran, these muffins use all purpose flour (plain flour). But what really sets these muffins apart, is the addition of chocolate chips. A little unusual, maybe, but pumpkin and chocolate are a delicious combination.

This Pumpkin Chocolate Chip Muffin recipe is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rosen, Share Our Strength (an anti hunger organization) and culinary chefs from all over the country. This particular recipe comes from Joanne Chang, owner of 'Flour', a bakery and cafe in Boston. Now, I have changed her recipe a bit. Her recipe calls for a 9 inch (23 cm) loaf pan instead of what I decided to use, a 12-cup muffin pan. If you would like to make a loaf, instead of muffins, just bake the batter in a 9 inch (23 cm) loaf pan for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

To make our lives easier we really do not have to make our own pumpkin puree as there are excellent brands of canned pure pumpkin on the market today. Just make sure you do not buy the pumpkin which already has the spices added to it. That being said, if you have the time and are so inclined, you can make your own puree using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To begin, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

 

Continue to the Pumpkin Chocolate Chip Muffins recipe page.......

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Stephanie Jaworski

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