We have really been enjoying our stored garden produce. Yesterday I baked another pumpkin and found a sprouted seed inside.
This morning some of that cooked pumpkin went into muffins. This is the latest version of the recipe I use. I have been cutting back the sugar and like that the pumpkin flavor now comes through.Chocolate Chip Pumpkin Muffins1 1/2 cup flour1 1/2 cup whole wheat flour2 teaspoons baking soda2 teaspoons baking powder2 teaspoons cinnamon1 teaspoon ground ginger1/2 teaspoon grounds nutmeg1/4 teaspoon cloves1/2 teaspoon salt3 eggs3/4 cup brown sugar2/3 cup applesauce1/3 cup vegetable oil2 cups cooked and pureed pumpkin (or one 15 oz can)1 1/2 cups chocolate chipsnuts (optional)Preheat oven to 350 degrees.Mix flours, and other dry ingredients together in a bowl.In a different bowl, beat the eggs and add oil, applesauce, pumpkin.Add the dry ingredients to the wet and stir in the chocolate chips and nuts.Bake 20 minutes.Makes 24 muffins.
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