You’ve probably been inundated with all things pumpkin and pumpkin pie spice recently. If you follow food on the net and social media regularly, that is. So then perhaps these Egg Free Pumpkin Muffins are over kill jut right now. That doesn’t consider that they’re very, very good. So save or book mark them for later.
In some parts of the world, everything pumpkin is done once Halloween and Thanksgiving are done. That’s not a problem with me for a couple of reasons. First, we don’t celebrate Halloween or Thanksgiving. Second, we get fresh pumpkin almost throughout the year in my part of the world. So I can something pumpkin any time I feel like it.
That said, my native cuisine cooks pumpkin only in savoury dishes. There are a few other regional dishes that use in pumpkin in sweet stuff. I have baked with pumpkin in bread, some Pumpkin Brownies and this Egg Free Pumpkin Pie Pudding before, all with very good results. Still, I haven’t ever made a Pumpkin Pie and that’s something I’ll tackle before the year is out.
So, tempted by all the pumpkin bakes on the net this year, I decided to stray further into baking-with-pumpkin territory. I steam cooked half a pumpkin and pureed it smooth. Now I have quite a bit of pumpkin puree I need to use up. Yes, I know I can freeze the extra and I have. But first I decided to make some Egg Free Pumpkin Muffins. I went egg free only because I ran out of eggs!
I do find pumpkin rather low on taste unless paired cleverly with other ingredients and spices. If done right, you have a winner on your hands. The spices do a pretty good job in this recipe but the addition of chocolate takes it to another level. I always prefer using chocolate chunks, and semi dark chocolate at that, to chocolate chips.
Again, I used a combination of thick plain yogurt (not Greek yogurt) and milk because I find that works well. This and the vinegar create a lovely soft and moist textured muffin. I have used a mix of individual spices but feel free to substitute with pumpkin pie spice. As always, mix the wet and dry ingredients just enough for light and airy muffins. Also do not overbake.
I like my muffins plain, generally, and we don’t like them very sweet. If you want yours sweeter, you can increase the sugar a bit. Otherwise, you can drizzle the muffins with a sugar glaze or melted chocolate. You could also bake them with crumb topping.
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup light brown sugar
- 1/4 tsp grated nutmeg
- 1 tsp cinnamon powder
- 1/2 tsp powdered dry ginger
- 1/4 tsp allspice powder
- 1/3 cup dark chocolate chunks
- 60 gm unsalted butter melted
- 1/2 cup pumpkin puree
- 1/4 cup thick yogurt
- 1/8 cup milk
- 1/4 tsp white or apple cider vinegar
- In a large bowl, lightly whisk together the flour, baking powder, baking soda, brown sugar, grated nutmeg, cinnamon, ginger and allspice powders. Fold in the chocolate chunks so they’re well coated with flour. Set aside.
- In a smaller bowl, whisk together the melted butter, pumpkin puree, yogurt, milk, and vinegar till smooth. Add this to the dry ingredients and fold till just combined. Over mixing will produce dense and chewy muffins.
- Spoon the batter into paper lined muffin cups, filling them to 3/4 capacity. Bake them at 180C (350F) for 25 to 30 minutes till they’re done and toothpick pushed into the middle of a muffin comes out clean.
- Leave them to cool in the muffin cups for about 15 minutes, then cool them on a rack. These are best eaten the same day. They are good the next day if refrigerated in an airtight container and warmed before eating.
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