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Pumpkin Chocolate Chip Muffins

What you need: 

1 cup flour (or a mix of all-purpose and whole wheat, spelt, etc.)
1/2 cup sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons brown sugar
4-6 tablespoons applesauce or other puree
1/4-1/3 cup pumpkin
1/4 cup egg substitute (http://vegweb.com/index.php?topic=7678.0)
1 teaspoon vanilla extract
chocolate chips, as desired

What you do: 

1. Preheat oven to 375 degrees F. In a mixing bowl, combine all dry ingredients except for the chocolate chips, Mix well.
2. In a separate bowl, mix together all wet ingredients (puree, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended.
3. Then, fold in the chocolate chips. Spoon batter into muffin tins or cups. Place in the oven for about 15-20 minutes (until they appear done and feel firm). For best results, enjoy while they are still warm and the chips are still melty!

Preparation Time: 
10-20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

oh no!
since there's already so many wet ingredients, it would work better using a non-liquid form of egg replacer, like ground flax seed w/ a little water, or one of these:

http://vegweb.com/index.php?topic=7678.0

http://www.veganbaking.net/vegan-recipes/eggless-binders/eggless-binder-powder.html

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**gummy, I meant.

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I don't know what went wrong.. I used applesauce as my egg substitute and my fruit puree. They ended up dense and gooey.

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*oh yeah: also tossed raw pumpkin shreds with about 1-1/2 Tbsp brown sugar, along with EB/ cinnamon/ nutmeg, before roasting... Just remembered.  :)

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OK wow: I'm *so* making these after every Halloween pumpkin, from now on!!  I took about 2 cups of raw pumpkin shreds (after removing seeds/ pulp/ 'slimy pumpkin guts', I scrape the pumpkin flesh to within 1" of the rind before carving-- those shreds from the scraping are what I used) and tossed 'em with 1/4 cup melted Earth Balance and about 1 tsp each nutmeg & cinnamon, then roasted at 350 for 30 min on a cookie sheet lined with parchment paper. Then I pureed it with about a tablespoon of water to blend... yummy start!

For the muffins, I used 1/4 cup + 6 Tbsp of the pumpkin puree, without any other puree or applesauce or anything; I used 1/4 cup water + 1 Tbsp homemade eggless binder powder (http://www.veganbaking.net/vegan-recipes/eggless-binders/eggless-binder-powder.html) for the egg replacer. I had less chocolate chips than I thought (chocoholic husband attack, grr!) so added a handful each of chopped walnuts and dried cranberries... also added more cinnamon and nutmeg. Baked 24 mini-muffins 15 minutes... results = DELICIOUS!!!

These were in severe danger of being eaten before making it into the gift basket!  ;D

Will definitely make again-- thanks for the recipe!

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Hi hcm!
The pumpkin called for here is canned. I have (ashamedly) never tried to bake with fresh pumpkin, but the method you described sounds like it'd work! If anything, I think you might need to reduce the applesauce/other puree, depending on how liquidy your pumpkin shreds are after roasting. Remember that fresh pumpkin is less concentrated than canned, so you also may need to adjust the salt and sugar to taste. And by all means, do not be afraid to throw some cinnamon in there!

Here's a few things I found on making your own puree:

http://www.bhg.com/advice/food/substituions/how-do-i-use-fresh-pumpkin-in-a-recipe/
http://answers.yahoo.com/question/index?qid=20071031084629AAKdCPt

Good luck!

Thanks! I'll tinker and report back.  :)

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Hi hcm!
The pumpkin called for here is canned. I have (ashamedly) never tried to bake with fresh pumpkin, but the method you described sounds like it'd work! If anything, I think you might need to reduce the applesauce/other puree, depending on how liquidy your pumpkin shreds are after roasting. Remember that fresh pumpkin is less concentrated than canned, so you also may need to adjust the salt and sugar to taste. And by all means, do not be afraid to throw some cinnamon in there!

Here's a few things I found on making your own puree:

http://www.bhg.com/advice/food/substituions/how-do-i-use-fresh-pumpkin-in-a-recipe/
http://answers.yahoo.com/question/index?qid=20071031084629AAKdCPt

Good luck!

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Question: I'm trying to use up some fresh shredded pumpkin, from Halloween carving activities... is the recommended amount of pumpkin in this recipe canned, or fresh? if canned, what's the best way to sub fresh? I was thinking I'd roast the pumpkin shreds, & then puree... other ideas welcome... hope to try these muffins as part of a gift basket for a sick friend; need to bake within a day or so-- advice hereby solicited! :-)

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I just made this, it has not cooled yet so I have not tried them. I thought they where very thick so I added about 1/2 cup of soy milk and a lot of cinnamon, nutmeg, and ginger (just a dash of ginger). they took a while to cook, then got pretty stiff. I bet they will turn out great though. The batter tasted just fine.

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I did like this recipe but I will make some modifications next time. I put too much applesauce in mine (6 tablespoons). I think I will cut down on that or find something else to use instead. Also, mine stuck like crazy to the paper liners... but the centers that I did eat were good! :)

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