Speaking of pumpkin-based baked goods, another one of my favorite recipes for this time of year is for Whole Wheat Pumpkin Chocolate Chip muffin. It's true that you can make these puppies any time of year with canned pumpkin puree, and that's a good option for when you start craving them in March. But there's no better time of year than now to whip up a batch of these puppies with freshly roasted pumpkin. The recipe is after the jump.
Whole Wheat Pumpkin Chocolate Chip Muffins
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup pumpkin puree
1/4 cup water
1 1/2 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup semisweet chocolate chips (I use mini ones)
Preheat oven to 400 degrees. Grease muffin tins or line with paper liners. Mix sugar, oil, eggs in a large bowl (you can use a stand mixer here, if you have one). Add pumpkin and water. In different bowl mix together the dry ingredients. Add to wet mixture in batches to incorporate fully. Mix in chocolate chips*. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20-25 minutes.
*If you aren't a fan of chocolate, you can replace the chips with chopped nuts for a different flavor.
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