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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Pumpkin Chocolate Chip Muffins
Brenda W.
55 posts
Feb 23, 2006
10:35 AM
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I adapted Bryanna's basic muffin recipe that was in this latest newsletter to make Pumpkin Chocolate Chip Muffins.
I eliminated all the applesauce, put in 10 Tablespoons canned pumpkin, and only 1 cup of milk. All the other ingredients were the same. I also used 3/4 tsp. cinnamon. I haven't been able to find a tasty vegan chocolate chip, so I just chopped up a vegan chocolate bar (I used Rapunzel brand, semi sweet).
I made the giant muffins (getting 12 from the entire recipe). They needed to bake only 25 minutes.
Evaluation: I had been worried I wouldn't be able to get enough pumpkin in to both give the muffins that nice pumpkin color as well as flavor without affecting the texture, but no problem with that AT ALL!! The muffins were VERY pumpkin colored, and had a great pumpkin flavor. Too much cinnamon tho ... I might actually skip that next time, or else cut it in half.
The batter was thicker than Bryanna's original (which is to be expected since the milk was cut down), with just the slightest change in texture ... still a great rise (actually, a better rise than the original recipe), good texture, just a little more chew than one might expect to find in a muffin. Next time I will try just 8 Tablespoons of pumpkin and 1 1/8 cups of milk and see the difference.
Enjoy!
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Bryanna
Owner/Moderator
1430 posts
Feb 23, 2006
11:57 AM
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Thanks, Brenda! I actually tried these, too (just half the recipe). I eliminated all the tofu (radical, I know!) and applesauce, using pumpkin instead of bot (same amount). I used brown sugar, no cinnamon, though. used chocolate chunks, too. They rose really well, but didn't get that nice spread on the "cap". I think the batter was too stiff and that's why it didn't get the "cap". Tasted great, but was drier than the original. I think I will try it the same way next time, but add 1/3 cup tofu. We'll compare notes next time!
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"To look like a goddess, eat like a peasant." Karen Andres
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Brenda W.
56 posts
Feb 23, 2006
4:02 PM
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No tofu!! Yes .. radical indeed!! But you still got a good textured muffin?? That's interesting.
And I think you're right about eliminating the cinnamon ... that flavor and the pumpkin flavor were just competing with one another in my mouth instead of complimenting each other.
I wanted to tell you WHAT a great combination your suggestion in your recipe was for the flavor combination of blueberries, lemon zest and lemon glaze was!! I made that combo in my wheat free batch (made with all spelt flour). Were those ever good!! Really added flavor to the muffin. Spelt flour is so very mildly flavored that alot of baked goods made with that seem to be missing something (when compared to the same recipe made with wheat flour). The glaze I made for those was just 1 Tbsp. lemon juice mixed with 3/4 cup powdered sugar.
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