Wednesday, November 17, 2010

Pumpkin Chocolate Chip Muffins

A delicious muffin for the season.

I altered the recipe I found by using half whole wheat flour instead of all all-purpose and I increased the amount of pumpkin originally called for.

The molasses in an inspired alternative to sugar and went well with the pumpkin flavorings.
Pumpkin Chocolate Chip Muffins
Adapted from: Food Network
Printable Recipe 
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 eggs
1 1/2  cup canned or fresh pumpkin
1 teaspoon vanilla extract
1/2 cup lowfat buttermilk
1 cup chocolate chips

1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with spray.

2. In a bowl, combine the flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

3. In a large bowl, whisk sugar, molasses, oil and 1 egg. Add the additional egg and whisk. Whisk in the pumpkin and vanilla. Alternately add the flour mixture and buttermilk. Whisk until just combined. Fold in chocolate chips.

4. Pour batter into muffin tins. Bake for 20 minutes.

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