Pumpkin is a vegetable which is available throughout the year. It is low in calories and store of antioxidants and vitamins. Knowing this my pumpkin recipes were very much limited to savoury preparations and some traditional sweets prepared from it.
For a long time I had a desire to try these pumpkin cupcakes wondering how will they taste. When I prepared these cupcakes I did not reveal that they were made from pumpkin knowing very well that my family members will not be willing to taste. But let me tell you they were liked by all. Later when they came to know they were all surprised.
I was happy as the some amount of sugar was substituted with pumpkin puree. Also the puree kept the cupcakes moist. So mothers and others who want to add health factor to your cupcakes should try these.
Recipe for Choco Chip Pumpkin Muffins
Ingredients
- 1 ½ cup plain flour
- 1 cup pumpkin (diced)
- 2 eggs
- ¼ cup vegetable oil
- ½ cup sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ cup water
- ¼ tsp ground clove
- ½ tsp ground cinnamon
- ¼ tsp grated nutmeg
- ¼ tsp salt
- ¼ cup choco chips
How to make
Cook the pumpkins with half cup of water for 5 minutes on low heat. Cool and puree in a blender. The puree should be quite thick.
Preheat the oven at 200 degrees C. Grease and dust the muffin moulds or use paper liners.
Mix sugar, oil, eggs. Beat well. Add pumpkin puree and water to it. Keep aside.
In a big bowl mix together the flour, baking soda, baking soda, ground spices and salt.
Add the wet mixture to the dry ingredients and fold. Stir in the choco chips.
Fill the muffin cups 2/3 with the batter. Bake in preheated oven for 25 minutes.
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