Recipe for Pumpkin Chocolate Chip Muffins – no refined flour, no refined sugar, moist and totally perfect with a cup of tea or coffee or for a kiddie snack
Muffins are a beginner baker’s best friend. They are the most forgiving of bakes, unlike more exacting recipes like pound cakes, sponge cakes or cookies. While I am pernickety about measurements and weights for baking, when it comes to muffins I am brave enough to eyeball the ingredients. Thank you, ye baking gods, I am yet to bake a muffin that was a disaster ☺️
I do have a favourite ingredient that I add to most muffins. It could well be everyone’s favourite ingredient too because it lends the muffins a soft texture, adds natural sweetness and reduces the need for too much oil or butter or even eggs in some recipes. Yes, I’m talking about bananas🍌!
And of course, there is chocolate🍫. I don’t think there’s any kid who will refuse a chocolate muffin, which makes it a mum’s favourite too. That makes two of the components in these moist Pumpkin Chocolate Chip muffins.
Try these Eggless Chocolate Muffins the Airfryer
In case you didn’t know already, I’m the lady who will not let any batter pass me by without the addition of a vegetable 🙂 Carrots, zucchini, pumpkins and beets make regular appearances in my bakes. Long before unicorn food was a trend, I used to make beet bread with the addition of beet puree to a yeasted dough. So….no surprises that I was looking for a vegetable to add to these muffins. The original idea was to make zucchini-chocolate muffins. A zucchini was grated and all set to go into the batter when a tiny voice in my head asked me to taste the raw zucchini. It was BITTER as gall ! Am I glad that I listened to that voice in my head that day. I needed an immediate replacement for the zucchini. The harvested pumpkin sitting on the kitchen table called out to me. I peeled and grated the pumpkin and it was promptly used as a replacement for the bitter zucchini. That’s how these Pumpkin Chocolate Chip Muffins were born.
Lots More Easy Muffin Recipes That I Know You’d Love To Try
The muffins turned out moist, chocolatey with absolutely no trace of the pumpkin but for stray orange specks. I loved the contrast provided by the white chocolate chips and the oat flakes in the topping. You can use regular chocolate chips too.
The grated pumpkin can be replaced with grated zucchini, carrot or beets to make equally wholesome muffins.