Monday, August 16, 2010

Muffin Act 2: Back in the Oven

My sister's family came to visit me in Boston, so it was the perfect occasion to make some muffins. My sister is an amazing cook, and all of her food is delicious and creative. Her family is used to her cooking, so I needed to whip up something that could meet those standards! These fluffy, super-chocolatey muffins were a big hit.

Autumn in Summer Cocoa Pumpkin Muffins


  • 3/4 cup sugar
  • 1/4 cup Canola oil
  • 2 eggs (or 1/3 cup egg whites)
  • 3/4 cup canned pumpkin
  • 1/4 cup water
  • 1 1/2 cups all-purpose whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup baking cocoa

  • Directions:

    Step 1: Preheat oven to 400°F.

    Step 2: In a large bowl, mix sugar, oil, eggs, pumpkin, and water.

    Step 3: In a different bowl, mix flour, baking powder, baking soda, pumpkin pie spice, and MOST IMPORTANTLY, your cocoa.

    Step 4: Add dry mixture to wet mixture. Stir until the concoction is smooth. Stir in chocolate chips.

    Step 5: Lick spoon.

    Step 6: Think about chocolate for a few minutes.

    Step 7: Mmm, chocolate.

    Step 8: Snap out of it! Put your muffins in a lined muffin tin, and bake for 23-25 minutes or until springy and chocolatey and delicious.

    Makes 12 muffins.

    Check out my handsome nephew slash muffin model:

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