What? Pumpkin again?? Please excuse me while I finish up my stock of frozen pumpkin puree. And mind you, there are two more tubs in the freezer hee..hee...
I simply had to find something to do with the excess pumpkin and hence this recipe which I sourced from Joy of Baking. I did not use that particular recipe but tweaked another one just because I had to use up some buttermilk too. Yup, another case of overstocking.
As you can see, my decorating skills need improvement as the chocolate chips are all "tunggang langgang" (helter skelter) because I was in a hurry to put the muffins into the oven. Besides, fat fingers are not very nimble in handling small items like choc chips. Those fancy food stylists probably use tweezers to get the job done.
So do pumpkin go well with chocolate? They sure do in this muffin. Pumpkins do a great job in making bakes all nice and moist, so what we have here is a very moist and tender muffin with a rich chocolaty taste. Hershey's chocolate chips, no less.
See that? So what say you if I bake another batch of these? hee..hee...
Pumpkin Chocolate Chip Muffins
Recipe source : Adapted from Joy of Baking
- 200g pumpkin puree
- 2 large eggs, lightly beaten
- 120ml buttermilk or plain yogurt
- 120ml grapeseed oil
- 230g self-raising flour
- 60g sugar (this is very much reduced on account of the sweetness of the pumpkin and chocolate chips)
- 1tsp cinnamon powder
- 140g chocolate chips (mix with a tablespoon of flour to prevent them from sinking in the batter)
1. In a mixing bowl combine flour, sugar and cinnamon powder.
2. In another mixing bowl combine pumpkin puree, eggs, buttermilk and oil.
3. Pour the wet mixture into the flour mixture and fold until just combined.
4. Fold in chocolate chips
5. Scoop batter into muffin pan lined with muffin liners.
6. Bake at 160C for 22-25 minutes or until skewer inserted into center of the muffin comes out clean.