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November 2002 Issue
Pumpkin-Chocolate Chip Muffins
by Ronda L. Halpin
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Continuing my thoughts on muffins from last month, I am offering a recipe that combines two of my favorite ingredients: pumpkin and chocolate!

With Thanksgiving just around the corner, many readers are trying to find ways to fit pumpkin into their traditional menus. Well, I'd argue that pumpkin doesn't find its way into breakfast nearly often enough. Since you're likely to have a huge meal later in the day, why not offer these morsels along with hot cider and warm coffee in the morning? They're sure to be a hit and no one will know that you whipped them up in minutes.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Pumpkin-Chocolate Chip Muffins

  • 2 eggs
  • 1 cup skim milk
  • 1 cup pureed pumpkin
  • ½ cup canola oil
  • 1½ cups all-purpose flour
  • 1½ cups whole wheat flour
  • 1 cup sugar
  • 1 T. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 12 oz. semisweet miniature chocolate chips (1 bag)
Heat the oven to 400 °F.

Beat the egg slightly. Stir in the milk, pumpkin, and oil. Stir in the dry ingredients. Fold in the chocolate chips.

Fill muffin cups that are lined with paper cups and bake them for 20 minutes.

  • Yields: 24 muffins
  • Preparation Time: 30 minutes

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