Pumpkin Muffins:
Pre-heat Oven: 400 degrees
Makes: 24 large muffins/ 48 small muffins
1 3/4 cups whole wheat pastry flour
1/4 cup flaxseed meal
3/4 teaspoon salt
2 teaspoons double-acting baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
4 tablespoons canola oil
1/4 cup organic cane sugar
1/4 cup light brown sugar
2 eggs
1 cup cooked pureed pumpkin or canned pumpkin
1 cup no fat milk
1 cup chopped pecans
24 large muffin liners / 68 small muffin liners
1 cup of chocolate chips (I use Ghirardelli double chocolate bittersweet chips)
In a bowl mix the flour, flaxseed, spices, salt and baking powder together and set aside. In a mixing bowl or kitchen aid with a paddle attachment cream the oil and sugars together then add the eggs one at a time and mix for 3 minutes. Add the pumpkin puree then follow the pumpkin with the flour and spice mixture. Scrape the sides of the bowl and make sure everything is incorporated into the batter. Add the chopped pecans and stir.
Place the 24 paper muffin liners in the muffin pans. Spray the muffin liners with cooking spray with flour (like "Pam with flour"). Use a number 60 scoop or a tablespoon to fill the muffin liners. The large muffin pans take two scoops or 2 tablespoons of batter. If you choose to use the small muffin liners then only use one scoop or 1 tablespoon of batter (fill muffin liners 3/4 of the way). Bake the pumpkin muffins at 400 degrees. The large muffins cook for 17-19 minutes and the small muffins bake for 12-14 minutes. Allow muffins to cool when they are done cooking.
Place the chocolate in a microwave proof bowl. Microwave chips for 45 seconds and then stir. Then microwave again for 1 minute and stir. The chips should be melted or microwave another 30 seconds. Using a teaspoon place a large drop of melted chocolate on the top of the pumpkin muffins.
Cooked Pumpkin Muffins
Melting Double Dark Chocolate
Pumpkin Muffins With Double Dark Chocolate
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