Pumpkin Chocolate Chip Muffins

Amarante

Thu, Oct 12 2023, 5:03 pm

This was a great muffin - moderately healthy Smile

and ingredients just needed to be whisked together

PUMPKIN – CHOCOLATE CHIP MUFFINS

Excerpt From: Leah Koenig - Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

As the temperature begins to drop in autumn, my urge to bake—or more precisely, to warm up my kitchen and eat fresh baked goods—kicks into high gear. Fortunately, these muffins satisfy on all fronts. They are flavored with pumpkin, which is a staple of Sephardi Jewish cuisine, and speckled with chocolate chips. Bake a batch to serve at Sunday brunch on a chilly morning, perfuming your house with the warming scents of pumpkin and cinnamon. Feel free to swap out some or all of the chocolate chips for finely chopped walnuts or crystallized ginger. Learn more about white whole-wheat flour on page 280.

MAKES 12 MUFFINS

11/4 CUPS/155 G ALL-PURPOSE FLOUR
1/2 CUP/60 G WHITE WHOLE-WHEAT FLOUR
1/2 CUP/100 G GRANULATED SUGAR
2 TSP BAKING POWDER
1/4 TSP KOSHER SALT
1 TSP GROUND CINNAMON
1/2 TSP GROUND NUTMEG
1 CUP/245 G FRESH OR CANNED PUMPKIN PURÉE
1/4 CUP/50 G PACKED LIGHT BROWN SUGAR
1/2 CUP/120 ML MILK OR ALMOND MILK
1/3 CUP/80 ML VEGETABLE OIL
1 EGG
1 CUP/180 G SEMISWEET CHOCOLATE CHIPS

1. Preheat the oven to 400°F/200°C and line a 12-cup muffin tin with paper liners.

2. Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in a medium bowl.

3. In a separate bowl, whisk together the pumpkin, brown sugar, milk, vegetable oil, and egg until smooth. Add to the flour mixture and stir to combine. Fold in the chocolate chips.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops are springy and a tester inserted into the center of a muffin comes out clean, 20 to 22 minutes. Transfer the muffins to a wire rack to cool completely. Store in an airtight container for up to

Store in an airtight container for up to 5 days.