Saturday, March 25, 2006
I made these to take to a lacrosse parents meeting - it turned out just about everybody brought a dessert so I had plenty to bring home - no complaints about that!
PUMPKIN-CHOCOLATE CHIP MUFFINS
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) non-hydrogenated margarine (Earth Balance), room temperature
1 1/4 cups sugar
Egg replacer for 3 large eggs (I used EnerG but have made it in the past with applesauce or a combination)
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup unsweetened, regular fat soy milk
3/4 cup chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350°F. Grease and flour mini muffin pans. Sift first 5 ingredients into medium bowl. Using electric mixer, beat margarine in large bowl until smooth. Gradually beat in sugar, then beat in egg replacer. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with soy milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake until tester inserted into center comes out clean, about 20-25 minutes. Cool in pan on rack for a few minutes. Loosen edges of muffins with a knife and turn out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.) Made almost 4 dozen.
Adapted from Bon Appetit, November 2000 Pumpkin-Chocolate Chip Loaf Cake
Posted by Guinnah at 6:52 PM