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.
Chip Muffins: Preheat your oven to 350 degrees F (180
degrees C). You will need a 12 cup muffin pan. You can butter or spray
the muffin cups with a non stick spray. Or you can line the muffin cups with paper liners.
In a large bowl,
whisk together the flour, baking soda, ground spices, and salt.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar
and beat until
light and fluffy. Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract. Scrape down the sides of the bowl as needed. Add
the flour mixture and pumpkin puree and beat just until everything is mixed
Fold in the chocolate chips.
Fill the muffin cups
evenly with the batter using two spoons or an ice cream scoop. Place
in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a
toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to
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