Pumpkin Chocolate Chip Muffins (Wheat flour)

Baking Partners,this month came up with the theme,Cupcakes /Muffins for our challenge #3 and pumpkin as the main ingredient as we are approaching Halloween in another 2 weeks.This is a recipe suggested by Reshmi@ Easy Cook from Joy of Baking which  is  adapted form.This Pumpkin Chocolate Chip Muffin recipe is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rose.Thanx to Reshmi and Swathi @ Zesty South Indian Kitchen for the wonderful recipe.Though am not a big fan of pumpkin and was a bit reluctant about the taste of muffins.But to my surprise,the muffins were very tasty with soft texture and had no dominant flavors of pumpkin.The original recipe calls for all purpose flour alone,I conveniently changed it to wheat flour & APF (refer notes for details).So,enjoy making these healthy delicious muffins for Halloween !!

Ingredients

all purpose flour /wheat flour 1 1/2 cups (195 grams){refer notes}

baking soda 1 tsp(refer notes)

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, room temperature 1/2 cup (113 grams)

granulated white sugar 1 cup (200 grams)

eggs 2 large

pure vanilla extract 1 tsp

solid packed,pumpkin puree 3/4 cup (180 ml) (refer notes)

semisweet chocolate chips 1 cup (175 grams) (Refer notes)

Milk 3 tbsp(optional)

Method

-Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

-In a large bowl, sift together the flours, baking soda, ground spices, and salt.(I used 1 cup wheat flour & 1/2 cup APF)

-In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. 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. If your batter is very thick,add the milk as mentioned.

(Steps of  preparation)

-Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.I got a total of 14 muffins though the recipe calls for 12 muffins.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. Place on a wire rack to cool.(mine took 26-27 minutes,probably as it was wheat flour & the consistency of batter)

Servings~14 regular-sized muffins.

NOTE
*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.

* I have used wheat flour & all purpose flour in the recipe and so I have increased the baking soda to another 1/4 tsp.

* I have used chocolate chips in seven and dried cranberries in another seven.Both of them tasted great.

* I have used canned pumpkin puree from stores,you can use home made pumpkin puree too.

* If you are using salted butter,then skip the salt mentioned in  the recipe.

Linking  this to Baking Partners @ Zesty South Indian Kitchen ,Halloween Fiesta @ Cooks Joy, B-O-O-O Halloween hosted by Anu @ Anu's Healthy Kitchen