Now when recipe suggestion was there...I send a cupcake recipe to Swathi...She suggested to send a recipe with pumpkin...Now that was the initial shock I got...After some search I opted this as something with chocolate chip would never be terrible..So sent the recipe from Joy of baking which is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rose.
Now that I have send a recipe...I have to check if it works..Means I have to bake it...:) Now when I told that to my hus..he also reacted like me...Pumpkin???? Muffins....blah blah blah....Anyways I had to try it...before anyone did...So went ahead with the preparation...and the muffins were gud, soft and delicious...But the thought that it had pumpkins had effected me and my hus...so we settled by eating just 3..The rest everything was eaten by my son who just loved it..Not sure what..May be the chocolate chips that where there around which appeared each time he took a bite.
As for the recipe...the muffins were soft and there was no trace or smell of pumpkin. Chocolate chips did bring a difference in it and there was the aroma of spices all around after baking it...yeh the muffins had loads of them too...:)..Thanks Swathi for selecting this recipe..
Now the muffins took 3 days to get over...They were gud till then...I dint dare to bake other delicious recipes there...May be will try it later as I have almost a can of pumpkin puree...Gals will let you know once baked..:)
As for the recipe I dint make any major replacements as I had never tasted it before..and the clicks..I went crazy with the leaves and what to say...you can see them below...:)
Baking soda- 1 tsp
Ground cinnamon- 1 tsp
Ground ginger- 1/4 tsp
Ground cloves-1/4 tsp
Freshly ground nutmeg- 1/4 tsp
Salt- 1/2 tsp
Unsalted butter- 1/2 cup room temperature
Granulated white sugar-1 cup
Pure vanilla extract-1 tsp
Canned pumpkin puree-3/4 cup solid packed
Semisweet chocolate chips-1 cup
1. Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
2. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
3. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Mix well.
5. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
6. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
7. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean.
8. Place on a wire rack to cool.
1. I halved the recipe and got 8 muffins.
2. Used small chocolate chips.So reduced the amount of it.
3. The muffins took about 20- 22 mins to bake. The tops turned brown at about 18 mins. so covered them with foil.
4. According to Joy of Baking: The batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C) oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
5.I used store bought pumpkin puree.
6. To make pumpkin puree at home(Joy of baking): First cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth.To extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.