Pumpkin Muffins or Bread

  • 3/4 cup all-purpose flour (90g)
  • 3/4 cup white whole wheat flour (90g)
  • 2½ teaspoon pumpkin pie spice (1 1/2 teaspoons ground cinnamon,  1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 15 ounce can pumpkin puree
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 3-4 Tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips, optional 
  • 1/4 cup raw, unsalted pumpkin seeds, optional 

Also see this recipe 

Preheat the oven to 425°F. Line a muffin pan with paper cupcake liners.

In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.

In a medium bowl, whisk together the oil, milk, eggs, vanilla, and granulated and brown sugars. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chocolate chips, optional. Divide the batter among the paper liners, filling each one about three-quarters full and sprinkle with the pumpkin seeds, optional.

Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 15 min or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let cool completely on a wire rack.

Comments

Lu said…
Muffins! Mmmmmm, muffins! Those look great. Which Elie Krieger book do you use?
October 28, 2009 at 8:30 AM
Sara said…
ooo, chocolate chips. You are a smart girl! They look great.
October 29, 2009 at 10:23 AM
Joanne said…
Great idea! Love the chocolate.
October 29, 2009 at 8:50 PM
Maria Salomon said…
Love the DARK chocolate idea!
October 31, 2009 at 8:24 PM
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