One of the best things about baking all day in the kitchen is getting to lick the spoon! Or at least I think so. Unfortunately that has been put on hold for the last nine months, due to the use of raw egg in baking – a big bad no no for little bubs. But believe you me once I do my first round of baking after bubs is born I will be indulging in the necessary act of licking the spoon.
But for the real reason of this post – more baking and another great recipe. At the moment I am loving the combination of pumpkin and chocolate! Divine! Honestly I know some of my friends will cringe at the thought of pumpkin (especially since I cannot get enough of the ‘fake’ pumpkin spice latte -although not available in NZ). But honestly from biscuits to muffins, nothing beats a combination like pumpkin, chocolate and spices, and the beautiful aroma it creates in your house when baking. Mmmmm. So good.
So out of my beloved and trusted recipe book came this beauty of a recipe for Chocolate Pumpkin Spice Muffins.
Chocolate Pumpkin Spice Muffins
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 2 tsp pumpkin spice
- 1/4 cup brown sugar
- 3/4 cup chocolate chips
- 50g melted butter
- 1 cup pumpkin puree (do the real stuff don’t cheap out and use the can – not as good)
- 1 egg
- 1/2 cup of golden syrup
- 1/2 tsp baking soda
- 1/2 cup of milk
- Pumpkin seeds for topping
Preheat oven to 200 C. Grease muffin tins.
Mix flour with baking powder and pumpkin spice. Add brown sugar and chocolate chips.
Beat together butter, pumpkin, egg and golden syrup. Mix baking soda with milk and add to wet ingredients. Fold the wet mix into the dry mix and spoon into muffin tins. Sprinkle pumpkin seeds on the top.
Bake for about 15min
*If making your own pumpkin puree the easiest way I find is as follows. Halve your pumpkin and take out the seeds and ‘guts’ (add that to your compost heap). Wrap the pumpkin in tin foil and put on a try and bake in the oven at 165C for about an hour or until soft and your can easily put a fork through. Scrape away the flesh of the pumpkin from the shell and puree in food processor. Easy as. And way healthier without all the added preservatives. Half a pumpkin makes about 2cups of pumpkin puree depending on the size