Pumpkin & Chocolate Chip Muffins
|Pumpkin & chocolate chip muffins|
It’s raining pumpkins again so instead of regular curries and bhajis, I am roasting them and adding them to cakes and muffins. Pumpkins usually come by way of gifts from relatives in our home district of Dima hasao. They are sweet and the perfect vegetable to be used in baking. I also add them to the dough that I make for our breakfast rotis.
2 cups flour
1 cup butter
2 large eggs
1 tsp baking powder
1 cup pumpkin puree
1/3 cup milk
2/3 cup fine sugar
1 tsp cinnamon powder
1 tsp ginger powder
1/2 cup chocolate chips
|Left: the wet ingredients and right: after the dry ones are added|
Line a 12 cup muffin tin with paper liners.
Sieve the flour with the baking powder.
Stir in the sugar, the cinnamon powder and ginger powder.
In another bowl, beat the eggs, then add the pumpkin puree, milk and softened butter. Mix well.Fold in the flour.
Lastly, add the chocolate chips and mix well.
Divide the batter evenly between the 12 paper liners in the muffin tin. The batter should be two-thirds full.
Transfer to a preheated 180C oven and bake for 25 minutes or till risen and golden brown.
Remove the muffins from the oven. Place on a wire rack to cool.
This is another wonderful accompaniment to a cup of tea or coffee. I added less than a cup of sugar as I didn’t the muffins to be overly sweet.