When I first saw this recipe a couple weeks ago, I was immediately reminded of my mother’s zucchini bread. The recipes are quite similar, which brought to mind the following logic equation:
If p = D
and m = D
then p + m = D + D
SO, if p represents pumpkin, m represents my mother’s bread, and D represents delicious, then this pumpkin bread is going to be freakin’ delicious.
Oh yeah, high school math. And I thought I’d never use it again. (Admittedly, I had to do some googling to find the logic mathy stuff I was channeling. I hope I don’t have to use it again for another ten years. Five minutes of reading about theorems and direct and indirect proofs gave me a headache.)
I usually opt to transform my mother’s bread recipe into muffins. Both are yummy, but the bread ends up creating a lot of crumbs, and sometimes it’s still a little gooey in the middle. I also tend to be somewhat neurotic when it comes to other people’s bread cutting habits. Some take giant, pig-sized slices. Others do a haphazard cutting job. And then there’s the people that lean on the other end of the bread while they’re hacking off their slice. Come on!
Pumpkin Chocolate-Chip Muffins
(adapted from Living Lou)
yield: 12 muffins
- 1 ½ cups of whole wheat flour
- 1 cup of sugar
- ¼ tsp salt
- 1 tsp baking soda
- 1 cup of pumpkin purée
- ½ cup of olive oil
- 2 eggs
- ¼ cup of water
- 2 tsp pumpkin spice
- 1 cup of chocolate chips (I used mini chips)
Preheat your oven to 350°. Combine dry ingredients in one bowl and wet ingredients in another. Whisk the former into the latter until well blended, then stir in chocolate chips.
Line a standard-sized muffin tin with cupcake wrappers. Fill each one 1/2 to 2/3 of the way with batter. Bake for 20–25 minutes, or until a toothpick inserted in a muffin center comes out clean. I ended up with 12 smallish muffins (they didn’t quite fill up the cupcake wrappers). Next time, I would either try to make a smidge more batter, or distribute the batter between 11 muffins. And, as theorized, they were deeelicious!