Fall is not only the perfect season for various soups (such as my low carb shredded chicken soup) but also a great time for everything pumpkin related. In all honesty, I am not a person with a very sweet tooth. I’ve never really been one. Nevertheless, this has changed to a certain extent over the past few years. Especially cupcakes and muffins grew dear to my heart. That’s why I want to share a very delicious recipe for chocolate chip muffins with pumpkin purée with you.
A pumpkin is so much more than some spooky Halloween decoration. It’s a very versatile and healthy vegetable. Pumpkins are low in fat and carbohydrates. Considering that it’s not a typical protein source, it still contains 1% of protein. It’s rather rich in vitamin C and as the colour suggests very rich in vitamin A (as are other orange-coloured vegetables such as carrots). Most of the pumpkin parts are edible, including the fleshy part, the leaves, the flowers, and the seeds.
Tip: Add some roasted pumpkin seeds to a salad to make it taste even better!
In the recipe, I use canned pumpkin purée. Of course, you could easily do your own purée and individualize it to your taste or availability (as you can use the pumpkins you have in your garden).
- If you want to make your own purée just cut the pumpkin flesh in small pieces.
- Cook until the pumpkin is very tender (20-40 minutes, depending on the pumpkin).
- Drain all the liquid, let it cool down and mash it (like potatoes) or use a food processor.
- Put the purée in airtight jars. In a fridge, it’s good for a few days. You can freeze it, too. It stays good for up to 6 months.
Be aware that your homemade pumpkin purée might contain more moisture than canned purée. So if you use it for the chocolate chip muffins, you might hold back on the moist ingredients a little or need to add a little more flour. You can also add spices to your purée. I don’t recommend doing this unless you already have plans on how to use your purée. Leaving it unspiced gives you more flexibility for future use.
Tip: The skin is edible – as in “It’s not poisonous”. The texture can be tough, though, a reason why people might not like to keep the skin.
Chocolate Chip Muffins with Pumpkin Purée
It might be obvious, but when I say muffins I mean American muffins and not English muffins – at least for this recipe. Both kinds of muffins have common features, such as being small-sized and traditionally yeast-based. The former fact is one of my personal highlights of a muffin.
The small size allows small servings. As I don’t have much of a sweet tooth and barely any cravings for sweets in general, this really helps me to feed my cravings and hype my taste buds enough to be physically and mentally satisfied. And of course, American-style muffins are cute!
I really enjoy those muffins and they are so versatile. You can add dried fruits (if you are one of those people) or if you want to increase the protein intake you can easily replace some flour with protein powder. I increase the protein percentage for many things and it works especially well for baked goods. Just keep in mind that protein powder needs more liquid than flour in order to achieve the same texture. But enough of that. Let’s have a looked at the muffins:
It would be great to receive your written or visual feedback on my muffins once you tried them. So let me know what you think and happy baking!