added this 18 years ago
Pumpkin Chocolate Chip Muffins
What you need:
3/4 cup sugar
1/4 cup canola oil
2 egg substitutes, prepared (like Ener-G)
3/4 cup canned pumpkin
1/4 cup water
1-1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips
What you do:
1. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners.
2. In a bowl, mix sugar, oil, and egg replacer. Add pumpkin and water.
3. In separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
4. Add the wet mixture and stir in chocolate chips.
5. Fill muffin cups 2/3 full with batter and bake for 20 to 25 minutes.
Preparation Time:
15 minutes; Baking time: 25 minutes
Cooking Time:
Servings:
12
Recipe Category:
SO HOW'D IT GO?
I'm going to throw a question out there because they look wonderful. But I was wondering- when you add the egg replacer, do you mix it up with water (as instructed on the box) or add it as a dry ingredient?
Thank you- I can't wait to try this out =D
I used soymilk instead of oil, about 1 c of pumpkin, and cranberries instead of chocolate chips and they were fantastic! Very moist and light, and definitely tasted like pumpkin! Next time I might add some more spiges like nutmeg and ginger. I ended up with about 18 muffins, but that could be due to my overuse of pumpkin. Can't wait to make these in a few months when it gets a little colder!
I added 1/2 c of walnuts, and they turned out beautifully! The texture was light and soft, and they were great with a cold glass of rice milk. My only criticism was that I would have liked a little more of a pumpkiny flavor, and I may try reducing the amount of oil and increasing the pumpkin the next time I make them. Very nice recipe nonetheless! :)
I'm glad you liked them!
These were great! Taste like "pumpkin pie in a muffin" as my dad said. Moist and flavorful. Not the prettiest.. the tops were kind of strange and stayed pointy and lumpy. Great for taste though! Thanks!
Pages