Double chocolate pumpkin muffins

Yes, it is muffin mania at the Hungry Mum! What’s not to love about a portable sweet treat that requires no icing and no cutting?

Pumpkin has long been my favourite vegetable but it is only recently that I have been attracted to the idea of adding it to sweet dishes. In Australia it is served roasted or sometimes mashed but always savoury. Thanks to international baking blogs I am becoming somewhat obsessed with plonking pumpkin into my baking repertoire. Unlike the US we don’t have canned pumpkin here so it requires a fair bit of effort to chop/boil/mash the pumpkin but it is so worth it.

Having said all that, I found this recipe on bestrecipes.com.au, an Australian baking site so maybe there are others out there in this sunburnt country creating pumpkin baking alchemy.

GATHER:

1 ½ cups plain flour

1/3 cup cocoa

4 eggs

2 cups cooked, cooled pumpkin

1/3 cup vegetable [not olive] oil

1/3 cup milk

1 cup sugar

¾ cup choc chips

2 teaspoons bicarb soda

splash vanilla

LET’S GET TO IT:

Preheat oven to 180C and line a muffin tray with muffin wrappers.

In a large bowl whisk together dry ingredients, stir in choc chips.

Whisk wet ingredients until combined then add to dry using a silver spoon. Do not over mix.

Spoon into wrappers and bake for 20-ish minutes/ until a skewer comes out clean.

Serve warm or cold.

Tags: baking, chocolate, chocolate pumpkin muffins, easy, muffins, pumpkin, recipe