Pumpkin Chocolate Chip Muffins
1 cup white flour
3/4 cup whole wheat flour
2 teaspoons pumpkin pie spice*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pure pumpkin (not pumpkin pie filling)
1/2 cup buttermilk (see tip box below to make your own)
1/2 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla
1 large carrot, grated
1/2 cup chocolate chips
*Instead of pumpkin pie spice, you can use 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg
- Preheat oven to 375F.
- In a large bowl, mix together white flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a medium bowl, beat the egg. Stir in pumpkin, buttermilk, sugar, melted butter and vanilla. Mix in carrots.
- Add wet ingredients to dry ingredients and stir together until just combined. (Do not over-mix, as it makes the muffins tough and dense.) Gently stir in chocolate chips.
- Grease muffin tins or line with paper muffin cups. Spoon batter into muffin pan – each cup will be about 3/4 full.
- Bake for 20-22 minutes. To test if the muffins are done: Stick a fork or toothpick in the centre of a muffin and pull it out. If it comes out clean, the muffins are done.
Makes 12 muffins
– To make 1/2 cup buttermilk, mix together 1/2 cup milk with 1 1/2 teaspoons vinegar. Let sit for 5 minutes.
– Offer leftover pumpkin puree to babies over 6 months! Or freeze leftover pumpkin puree for up to 6 months.
– Stir in 1/2 cup of chopped pecans or walnuts (when you add the chocolate chips) for a crunchy muffin.