[personal profile] mort
1 cup sugar
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
pinch of nutmeg
pinch of clove
1/4 tsp cinnamon
1 2/3 cups flour

1 cup chocolate chips (I used milk chocolate)

2 eggs
1/2 cup (1 stick) melted butter
1 cup pumpkin

Pre-heat oven to 350^F.

Place all of the dry ingredients except the chocolate chips in a large bowl. Thoroughly mix then stir in the chocolate chips.

In a separate bowl, mix the wet ingredients.

Quickly fold the wet ingredients into the dry ingredients. It doesn't need to be perfect, any remaining flour lumps will bake out in the oven. Scoop the batter (it will be very stiff, practically like cookie dough) into muffin tins and bake on the middle rack of the oven for 20-25 minutes.

Makes 12

[Edit: Added the flour. Somehow, I forgot to list that. Thank you [livejournal.com profile] sconstant, who discovered this]

Date: 2007-10-25 02:03 pm (UTC)
From: [identity profile] sconstant.livejournal.com
For the idiots among us (viz. me) can you explain what "1 cup pumpkin" entails? I'm 80% sure you mean "cooked and pureed" but 20% sure that you mean something completely different, and/or some extra processing or ingredients in with the cooking and pureeing.

Date: 2007-10-25 02:14 pm (UTC)
From: [identity profile] trom.livejournal.com
Sorry, yes cooked and pureed. Canned unseasoned pumpkin will work great as well, just make sure it's not pumpkin pie batter in a can.

Date: 2007-10-25 02:40 pm (UTC)
From: [identity profile] sconstant.livejournal.com
So, what's the best (read: easiest) way to do this, then? Cut in half, deseed, and bake? I've heard stuff about steaming cubes of pumpkin, but with my crappy knife skills, that seems dangerous.

Date: 2007-10-25 02:49 pm (UTC)
From: [identity profile] trom.livejournal.com
Cut in half, deseed and bake face down in a tray with about 1/2" of water in it until a skewer goes through easily, then scoop out the gunk with ice cream scoop or a big spoon. Or if you have a food mill, just deseed, cut into chunks and put in a pot on the stove with some water and simmer until it's mushy. Then run it through the foot mill to get out the skin. It's like appelsauce only pumpkiny...

Then roast the pumpkin seeds. Toss with a bit of olive oil, then salt and pepper. Pop them in a 350^F oven, stirring occasionally until brown and cripy, appx 1hr.

Date: 2007-10-25 02:40 pm (UTC)
ext_3386: (Default)
From: [identity profile] vito-excalibur.livejournal.com
!!!

Will try this weekend.

Date: 2007-10-27 12:06 pm (UTC)
From: [identity profile] trom.livejournal.com
Note, that I forgot to list the flour so before trying it, note you need 1 2/3 cups flour... Thanks to [livejournal.com profile] sconstant for catching it.

Date: 2007-10-25 07:02 pm (UTC)
From: [identity profile] mamagotcha.livejournal.com
This is a fall staple in our house. Works great with leftover yams, too!

Date: 2007-10-25 07:07 pm (UTC)
From: [identity profile] trom.livejournal.com
Oh I can believe that...

Date: 2007-10-25 07:06 pm (UTC)
From: [identity profile] darthsunshine.livejournal.com
Mmmmmmmmmm. :)

Date: 2007-10-26 02:54 am (UTC)
From: [identity profile] equusregia.livejournal.com
I just so happen to have all of the ingredients for this. I was going to make pumpkin chocolate chip bread, but I always like to try another recipe. Thanks!

Date: 2007-10-27 12:07 pm (UTC)
From: [identity profile] trom.livejournal.com
Note, that I forgot to list the flour so before trying it, note you need 1 2/3 cups flour... Thanks to [livejournal.com profile] sconstant for catching it.

Date: 2007-10-28 11:34 am (UTC)
From: [identity profile] kimcob.livejournal.com
I did zuchini instead of pumpkin, very yummy!
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