I’ve been wanting to make some pumpkin muffins for many years now, but every time I buy a squash or pumpkin puree I end up making a pie. Fast forward to the present and what did I do with half a can of puree from the fridge?–bake some muffins!
The name “muffin” was first printed in English in the 18th century. It may have derived from the old French word moufflet, meaning soft bread.
Muffins actually differ between England and the United States. English muffins are made from a yeasty dough, and are round and flat. They can be enjoyed with jam or butter for tea; American muffins can me made with flour, corn, or bran, and mixed with either baking soda or baking powder as the leavening agent.
Whichever way you have your muffins, they can definitely be enjoyed during any time of day.
To make some Chocolate Chip Pumpkin Muffins, I adapted this Chocolate Chip Pumpkin Bread recipe from Allrecipes, baking just over 12 muffins. With the leftover batter, I poured it into a mini cake tin and baked a cake for my husband and I to enjoy (while the muffins will be joining my side of the family for Thanksgiving).
These Chocolate Chip Pumpkin Muffins turned out just right, not too dry nor moist, and not too sweet. I highly encourage you to give these muffins a try the next time you have leftover pumpkin puree.
- 1¾ c. flour
- 1 c. sugar
- ½ Tbsp. pumpkin pie spice
- 1½ tsp. Baking powder
- ½ tsp. salt
- 5-7 oz. pumpkin puree
- ⅓ c. water
- 2 eggs
- ½ c. oil
- ½ c. chocolate chips
In a bowl, combine the flour, sugar, pumpkin pie spice, baking powder and salt. Mix well with a whisk before adding the puree, water, eggs and oil. Once all the dry and wet ingredients are combined, add the chocolate chips.
Line cupcake tins with liners, if you choose, or spray/butter the tins before pouring in the batter one-half to three-fourths full.
Bake at 350 degrees Fahrenheit (180 degrees C) for 15-20 minutes. Check for doneness by inserting a toothpick into the middle, which should come out clean.
Allow to cool enjoy^-^