This post is dedicated to handsome baby dean! He sent me a little note saying he wanted to bake something fallish with his awesome mom. So I decided to dedicate these awesome pumpkin pie muffins with dark chocolate chips to him. I have yet to meet baby dean but due to his amazing parents I bet he is an equally amazing baby.
Enjoy baking with your mom baby dean !!
Ingredients List - This recipe was adapted from Ellie Krieger
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp of salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves/allspice
1/8 tsp nutmeg
3/4 cup firmly packed brown sugar
3 tbs of molasses
1/4 cup vegetable oil
2 large eggs
1 cup pureed pumpkin
1 tsp vanilla
3/4 cup fat-free buttermilk
You will need to start with 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 tsp of baking soda, 1/2 tsp of salt, 1 tsp of cinnamon, 1/2 tsp of ginger, 1/4 tsp of cloves/allspice, 1/8 tsp of nutmeg.
In another bowl, whisk together 3/4 cup firmly packed brown sugar, 3 tbs of molasses, 1/4 cup of vegetable oil, and one egg.
Then add one more egg and whisk through until it is totally incorporated.
Then add 1 cup of pureed pumpkin and 1 tsp of vanilla.
Then stir in the flour mixture in two batches alternating with 3/4 fat-free buttermilk. So put in half the flour mixture, half of the buttermilk, the other half of the flour mixture, and the other half of the buttermilk.
Then fold a gallon ziploc bag inside out and spoon in your muffin mixture. Then cut the corner off the bag and pipe about 1/2 to 3/4 cup of the mixture in each muffin cup. This step will make allow your muffins to come out exactly the same and it will drastically cut down on the mess.
Put your muffins in a 400 degree oven and bake for 20 minutes. Be sure to push a toothpick in the center of a few of them when they come out just to make sure they are done.
If your feeling fancy dust a little powdered sugar on top and . . .
Enjoy !!!!
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