Pumpkin Chocolate Chip Muffins
Yum
Pumpkin Chocolate Chip Muffins are light, soft and moist. No mixer required!
Since I managed to gather all the photos required to show how extra virgin olive oil is made old ways, I was in serious doubt. Should I publish pumpkin muffins or olive oil process. To make a long story short, I decided to show our star of the last weekend since I was short of time. Olive oil process is two or three days project and I’ll probably prepare that one during holidays while, hopefully, everything will be peaceful and calm.
We all are quite pleased the heat is gone and autumn displays it’s perfect colours and abundance at farmer’s market. So beautiful…..
We had reinvigorating beef bouillon with bone marrow and spinach with mashed potatoes. I knew my son will complain so I whisked these muffins to buy some peace.
It worked. We found these pumpkin chocolate chip muffins with cinnamon especially tasty while still warm; the only concern I had was if I’ll have enough to make photos.
Fluffy and light with chocolate chips, they really suit this time of year.
My son said one more table spoon of sugar wouldn’t do any harm so please taste your raw batter before baking to see if your batch is up your alley. With or without extra spoon of sugar, you’ll love it, I am sure!
More autumn classics coming from our kitchen to yours:
Pear Butter Cream Cheese Bread
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are light, soft and moist. No mixer required!
Ingredients
- 1 1/3 cup pumpkin puree
- 1 ¾ cup 00 flour
- 6 Tbsp sugar
- 2 eggs
- ¾ cup vegetable oil
- 6 Tbsp milk
- 2 tsp baking powder
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup + 2 Tbsp semi sweet chocolate chips
Instructions
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In medium sized bowl, combine dry ingredients: flour, sugar, baking powder, cinnamon powder and salt.
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In another medium sized bow combine wet ingredients, starting with eggs. Whisk them and add oil, and milk.
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Preheat the oven to 180 C / 356 F.
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Place muffin paper forms into 12 muffin tin and leave aside.
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Using spatula or table spoon, combine dry and wet ingredients. Just take care not to over mix the batter since it makes the muffins dense, once baked.
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Add ½ cup chocolate chips and gently combine. Leave 2 tabel spoons of choco chip aside for later.
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Fill muffin paper forms up to 2/3.
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Sprinkle the tops with chocolate chips left aside.
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Bake for 22 minutes and enjoy!
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