Tuesday, October 9, 2012

Pumpkin chocolate chip muffins for fall


1 3/4 cups soft white flour
1 1/4 cups evaporated cane juice
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup olive oil
3/8 cup water
8 ounces pumpkin puree
1 large egg
4 ounces chocolate chunks or chips


Preheat oven for 350 degrees and grease a 12-cup muffin pan.
In a large bowl combine olive oil, water, pumpkin puree and egg. In another bowl mix together flour, cane juice, cinnamon, nutmeg, salt and baking soda. Mix the dry into the wet until well incorporated. Fold chocolate into batter. Spoon batter into prepared muffin tin, filling about 3/4 of the way. Lightly sprinkle some of the evaporated cane juice on each muffin, and bake at 350 for about 25 minutes or until cooked through and the muffin tops spring back in the middle when lightly pressed.

recipe via SeeGirlCook

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