What to do when your pumpkin patch produces more than you thought? Make Spiced Pumpkin Chocolate muffins of course!
This easy to make recipe brings the right amount of tasty spice and sweetness to your morning tea!
Perfect for that decadent snack (and somewhat healthy too)!
INGREDIENTS
2 cups self raising flour
1.5 cups brown sugar
1.5 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
1 cup chocolate chips
2 cups cold mashed pumpkin
(approx 900g raw peeled and seeded)
100g butter
2 eggs
METHOD
Preheat your oven to 180c and grease your muffin tins. We have found a medium size muffin tin (12 hole) works well for this recipe.
Add all the dry ingredients into a bowl, remembering to sift the flour for a lighter muffin.
Meanwhile, melt the butter and allow to cool slightly, then combine with eggs and pumpkin mash. Whisk well.
Finally, combine both wet and dry ingredients together, mix thoroughly but don’t over mix.
Split your muffin mixture evenly and bake for approximately 20 minutes or until cooked.
CHANGE IT UP
- For a ‘gluten free’ option, we often replace standard wheat flour for Buckwheat flour with excellent results. Depending on your egg size or water content in your pumpkin, you may need a little more or less Buckwheat flour. Also don’t forget a good couple of teaspoons of baking powder.
- If dark or milk chocolate is not your thing, try using white chocolate chips.
- Add extra spice to suit your taste or experiment with different spices such as star anise.
Pumpkins do need a little space to grow but remember they can be trained and climb well so if you have a spare vertical space why not give it a go. Seeds can be found here
