For this blog, the months of October and November will be blowing up with pumpkin baked goods. We’re talking several a week. Since most people are a little pumpkin crazy this time of year, I imagine most won’t mind.
And in regards to being pumpkin crazed, I am no exception
But this recipe, which I also featured in June–yes, I’m an eat-pumpkin-goodies-in-June kind of fanatic–is better this time. The ingredients work better together, I think. And it’s a bit bigger, too. More pumpkin to love…
- 4 T flour (white whole wheat or spelt)
- 2.5 T canned pumpkin
- dash of cinnamon, pumpkin pie spice, baking powder
- 2 t stevia
- splash of vanilla
- 2 T nondairy milk
- 1/2 T or more chocolate chips
-Preheat oven to 350 degrees. Lightly grease a muffin slot or silicone cup. Set aside.
-In a small bowl, combine all dry ingredients; then mix in the remaining wet ones. Fold in chips last.
-Transfer to prepared dish. Bake for about 10 minutes.
Alternatively, you can microwave this for 1-1:30 minutes. This is sort of a fun trick, but I find that microwaving any baked good makes it less moist.
- Pumpkin-Pie Stuffed Chocolate Cookies (collegiateculinaire.wordpress.com)