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.
1 ½ cups plain flour
1/3 cup cocoa
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
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.