Whole Wheat Cinnamon Chocolate Chip Muffins
Posted by hsimpsongrossman on November 22, 2015
I was in dire need for baking something simple at the end of this hectic week. Something with just a few ingredients, 2-3 bowls, no mixer.
My fellow bakers from Baked Sunday Mornings were busy baking a Brown Butter Apple Cranberry Galette, but I managed, in an atypical move, to convince myself not to join them on that adventure. Premonitions of dough ripping, filling dripping and my family not really liking the end product, were the main contributor to said extraordinary decision. I needed something safe and solid and pumpkin muffins were the perfect option.
I woke up early, managed to drag myself to a TRX training session and returned home to realize I had forgotten to defrost some of the frozen pumpkin mush I always keep in my freezer. My first instinct was to fetch Baked Occasions and to make the Gallet after all. Luckily, however , the butternut squash I had bought the week before made itself visible on time. I washed and quartered it, put it in the oven and about 45 minutes later had my very fresh pumpkin puree.
These Pumpkin Chocolate Chip muffins, from Baked: New Frontiers, were indeed what I was looking for: barely any dishes and just a few minutes to whip up.
25 minutes later, as I was taking the muffin tins out of the oven, the phone rang. I recognized the school’s number immediately, but for some reason didn’t panic, for a change. However, when the secretary had not used her usual reassuring calming opening sentence (“don’t worry, everything is fine”), I did start worrying. Sure enough, I was informed that number four had hurt his ankle while playing basketball and could not walk. I made myself a coffee in a paper cup, grabbed a muffin and drove to school thinking how lucky I was for not opting for the more complex Galette.
Surprisingly, this time round he only sprained his ankle and nothing seemed to be broken. We got back home about three hours later, a bit after Better Half had returned from a week in NYC (bearing gifts of course – new cookbooks for me!). He greeted me with a strong coffee accompanied by my second pumpkin muffin, which I finally had time to appreciate – it was moist, tender and oh so comforting.
Since these pumpkin chocolate chip muffins were intended for breakfast, I felt I had to make them a bit healthier. I used white whole wheat flower and cut back on the amount of sugar and chocolate chips called for originally. Oh, and since our youngest loves everything in muffin shape, I baked the batter in that form, rather than as loaves.
The recipe for these Pumpkin Chocolate Chip Muffins can be found here, and for my healthier version, substitute 3 cups of white whole wheat flour for the 3 1/4 cups of all-purpose flower called for originally, 1 cup of brown sugar plus ½ a cup of granulated sugar rather than 3 cups of granulated required in the original and ½ a cup of chocolate chips rather than 1 1/2. The recipe yielded 24 muffins, but you could bake it in two loaf tins.
And for those of you who are up for more complex baking, do take a look at how my fellow bakers fared with that Brown Butter Apple Cranberry Galette.
Filed under Muffins and Loafs