Pumpkin Chocolate Chip Muffins for Baking Partners Challenge # 3

Pumpkin Chocolate Chip Muffins

Baking partners challenge #3 is  muffin/cupcake. This moths theme speaks about colors and flavors of fall and the Halloween spirit and nothing says Halloween, like pumpkin :)
So keeping with the festive theme, Swathi, suggested baking a muffin/cupcake featuring pumpkin. Three delicious recipes were suggested by the baking partners and we can select one or bake all three. I made Pumpkin Chocolate Chip Muffin suggested by Reshmi of Easy Cook..This recipe is from one of my favorite sites Joy of Baking. Thanks Reshmi for suggesting this wonderful recipe.
This months theme was challenging for me as I have never tried baking with pumpkin puree. I made this with home made pumpkin puree.The muffin was delicious,moist and full of flavor  and chocolate chips is a sweet surprise and makes it even more exciting  for kids. Unlike regular muffins it is little more rich with the addition of butter and chocolate chips.

Baking partners is a lovely group created  by Swathi of Zesty South Indian Kitchen and I am happy to be part of the group. Thanks Swathi for this wonderful theme. Try this recipe,you will surely love it.

Ingredients
All purpose flour1 1/2 cups (195 grams)
Baking soda- 1 tsp
Ground Cinnamon- 1 tsp
Ground Nutmeg- 1/4 tsp
Ground Ginger- 1/4 tsp
Ground Cloves- 1/4 tsp
Salt- 1/2 tsp
Sugar- 1 cup
Eggs- 2 large
Butter- 1/2 cup ( room temperature) (113 grams)
Vanilla extract- 1 tsp
Pumpkin puree- 3/4 cup ( 180 ml)*
Semisweet chocolate chips- 3/4 cup

To make pumpkin puree
I use a 2 1/2 pound of sugar pumpkin( the smaller round variety) and I got approximately 2 cup puree (you can freeze the rest) Rinse the pumpkin and cut off the top and cut open into half,scoop out the seeds and fiber. Rub vegetable oil in the inside and place the cut side down in a baking pan lined with parchment paper. Bake for about an hour at 350 degree F. You can check it by piercing a knife and if the flesh is tender the knife will go in and come out smoothly. Allow to cool and you can peel out the skin or simply scoop out the flesh and put into a food processor and blend.Refrigerate till it is ready to be used.

To make the muffin

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
Bring eggs and butter and pumpkin puree to room temperature.
In a large bowl, sift together the flour, baking soda, ground spices, and salt.
In  a separate bowl cream the butter and sugar until light and fluffy using a hand mixer.Add the eggs and beat well till it is light and fluffy.Mix in the vanilla extract. Fold in the dry ingredients and pumpkin puree alternately in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and
bake for about 18 - 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

Recipe source: Pumpkin chocolate chips Muffin from Joy of baking which is adapted from Pumpkin Chocolate Chip Muffin recipe Baking from the Heart, a collaborative cookbook, Michael J Rose

Try this,
Hope you will all enjoy!