Chocolate Chip and Pumpkin Muffins

These are very scrummy muffins. They have a similar texture to a carrot cake and are just very yummy. Plus I still have LOTS of pumpkin in my house, so I needed to do more baking (like I need an excuse).

Ingredients

187g Plain Flour

1 teaspoon Bicarb of Soda

1 teaspoon Baking Powder

1/2 teaspoon Ground Cinnamon

187g Caster Sugar

2 Eggs

175g Vegetable Oil

200g Pumpkin Puree

100g Chocolate Chips

Method

Begin by chopping up your pumpkin into cubes and put into a saucepan with water and leave on a rolling boil until the pumpkin is soft and tender – about 30 minutes depending on how big your pumpkin chunks are.

IMG_8171 IMG_8174

Leave to cool slightly and blend until you have a puree consistency. Now you have your pumpkin puree, you can crack on with making the muffins.

IMG_7837

In a bowl mix your dry ingredients together (flour, bicarb of soda, baking powder and cinnamon). In a separate bowl mix together your beaten eggs with the sugar then stir in the pumpkin puree and oil.

Add your wet ingredients to your dry ingredients and mix well to combine altogether. Don’t worry if you have quite a runny mixture – it’s quite normal. For ease, I transfer the muffin mixture into a measuring jug and then pour into the muffin cases.

IMG_7930 IMG_7945

Bake on 200°C/400°F/Gas Mark 6 for 20 minutes until cooked through.

IMG_7969 IMG_7981

Leave to cool and then eat up. These will be perfect for any halloween party you might be having. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s