We have really been enjoying our stored garden produce. Yesterday I baked another pumpkin and found a sprouted seed inside.
This morning some of that cooked pumpkin went into muffins. This is the latest version of the recipe I use. I have been cutting back the sugar and like that the pumpkin flavor now comes through.
Chocolate Chip Pumpkin Muffins
1 1/2 cup flour
1 1/2 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon grounds nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
3 eggs
3/4 cup brown sugar
2/3 cup applesauce
1/3 cup vegetable oil
2 cups cooked and pureed pumpkin (or one 15 oz can)
1 1/2 cups chocolate chips
nuts (optional)
Preheat oven to 350 degrees.
Mix flours, and other dry ingredients together in a bowl.
In a different bowl, beat the eggs and add oil, applesauce, pumpkin.
Add the dry ingredients to the wet and stir in the chocolate chips and nuts.
Bake 20 minutes.
Makes 24 muffins.
