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.
1 cup all purpose flour
3/4 cup whole wheat flour
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
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 !