Recipe: Pumpkin Chocolate Chip Muffins

I’ve been itching to make something with pumpkin in the run up to Thanksgiving. It’s a holiday that I hven’t been home for in about eight years which is a shame because my grandma fills her table with so many delicious treats and there’s nothing like a roast turkey with gravy. Even if I try to make a Thanksgiving here in London, it’s never the same. Plus, it’s not a holiday so rushing home from work to cook isn’t as appealing as spending the day in the kitchen with a few good friends or family, a bit of music and flowing wine.

But I did run over to Partridges to pick up a can of pumpkin and some good old American chocolate chips.  I wanted to try something new and stumbled upon Sally’s Pumpkin Chocolate Chip Bread which she notes can also be turned into these muffins.

Ingredients:

• 1 3/4 cups or 220g all purpose / plain flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 3/4 tsp salt
• 2 large eggs
• 3/4 cups or 150g granulated sugar
• 1/2 cup or 100g brown sugar
• 1 1/2 cups or 340g pumpkin puree
• 1/2 cup or 120ml vegetable oil
• 1/4 cup or 60ml orange juice
• 2/3 cup or 120g semi-sweet chocolate chips

First, pre-heat the oven to 176C / 350F.

In a large bowl, mix flour, baking soda, cinnamon, nutmeg, cloves and salt.

In a smaller bowl, mix eggs, granulated sugar and brown sugar.

Add the pumpkin, oil and orange juice to the wet ingredients.

Slowly mix the wet ingredients into the dry ingredients, taking care not to over-stir.

Fold in the chocolate chips.

Spoon into a greased muffin tin.

Pop in the oven for about 15-20 minutes, until a toothpick slides out clean.

They should come out nice and moist.

Enjoy, and don’t forget to share!