I am not going to let go of pumpkin bakes so easily !! How can I when pumpkin chocolate muffins are yet to make their way on my blog? I know they should have found their way sooner considering that I prefer healthy muffins as a good after school snack and we are
so near to finishing our first quarter there but somehow I have been interested in other bakes more . Let me get all philosophical and say that better late than never.So,here they are , occupying their rightful place on my blog and deservedly so , considering that they taste divine..no easy feat for whole wheat healthy muffins to claim . Plus, we know when muffins taste good , kids don't mind the vegetables that go into their making which in this case is the not so humble pumpkin.
Muffins anyways are a godsend if you or anyone in your family follows insane breakfast timing. My son has to leave for school at the crack of dawn and as such having a tray of healthy muffins nearby is really and truly appreciated . Depending on the mood, they can be eaten as breakfast along with a glass of warm milk or packed along as snack to break the always fruit for snack routine. The chocolate chips in the healthy snacks do tend out bring the smiles and serve as a great reward for good behavior or to satisfy those dessert cravings. Makes one feel less guilty especially when it is part of something healthy..atleast in my book it does.
Ingredients -
1 cup all purpose flour
3/4 cup whole wheat flour
2 eggs
1 cup canned pumpkin
1 tbsp pumpkin pie spice
1/3 cup water
1 1/4 cup chocolate chips
1/2 cup butter ( or 1 stick at room temperature)
1/4 tsp salt
3/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract
Method -
Pre heat the oven to 350 degrees F and grease a muffin pan with non stick spray.
Sieve the dry ingredients - flour, pumpkin pie spice , salt, baking powder and baking soda in a bowl and set aside.
In a separate bowl ,cream the butter , sugar and vanilla extract till light and fluffy.
Now ,add the eggs one at a time making sure that they blend well.
Now add the pumpkin puree and mix well with the help of a spatula.
Take the sieved dry ingredients and fold it in the batter alternately with the water making sure to start and end with the dry ingredients.
Now add the 1 cup of chocolate chips to the batter and mix them in the batter with the spatula.
Fill the greased muffin cups with the batter making sure that they are 2/3 rd filled. Sprinkle the remaining 1/4 cup of chips on top.
Bake for 15-20 minutes or until a tooth pick inserted comes out clean.
Cool on a wire rack and enjoy with chai or milk .
Check out my other pumpkin bakes here - Pumpkin Scones and Pumpkin Donuts !
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