Pumpkin Chip Muffins
Pumpkin Chip Muffins
Acorn Squash, Breakfast dishes, Butternut Squash, Delicata Squash, Desserts, Festival Squash, Recipe, Snacks
March 29, 2017
Pumpkin Chip Muffins
Ingredients
2 eggs
3/4 cup brown sugar
2 cups roasted winter squash (butternut is best)
1/2 cup canola oil
3/4 cup unbleached flour
3/4 cup whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup semisweet chocolate chips
Directions
1Preheat oven to 400ºF (200ºC).
2 Lightly grease a 12-cup muffin pan, or line with paper baking cups.
3 Beat the eggs in a large bowl, and mix in the sugars, squash and oil.
4 In a medium bowl, mix the flours, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture.
5 Fold in the chocolate chips and spoon into the muffin pans.
6 Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
7 Remove muffins from pan, and cool on a wire rack.
