Pumpkin Muffins With Dark Chocolate Chips:
Makes: 25 regular sized muffins or 50 mini muffins
Pre-Heat Oven: 350 degrees
3 cups whole wheat white flour, like King Arthur
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs, beaten
1 cup sugar
1/2 cup blue agave syrup or 1 cup additional sugar
1 can pumpkin puree
1 cup canola oil
2 cups dark chocolate chips, 60% cocoa
1. In a mixer with the paddle attachment, mix the canola oil, agave and sugar together. Add the eggs one at a time beating after each addition. Add the spices, salt, baking powder, baking soda, pumpkin and flour and mix until all ingredients have been incorporated together. Add the chocolate chips to the muffin batter.
Pumpkin Muffin Batter
2. Grease cupcake liners and scoop the batter up to the top of the paper liner. Bake at 350 degrees for 20-25 minutes for regular size muffins and 15 minutes for the mini muffins or until a toothpick comes out clean. Allow the muffins to cool on a wire rake for 10 minutes.
Pumpkin Muffins With Dark Chocolate Chips
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