Pumpkin chocolate chips muffins

Last post of the pumpkin week and making the most out of it. While we were carving the pumpkins, we saved as much flesh as we could to make muffins. The first step is to make purée out of it. You can make them with can pumpkin but here the idea was to use the fresh flesh. With this recipe, the muffins were most and soft, really great taste and consistency. They didn't last long.

Pumpkin purée

Ingredients:

• Pumpkin flesh
• Water

Recipe:

• Make sure there is no gut left on the flesh, cut in cubes.
• Put in a pan on medium heat with a bit of water.
• Cook until the flesh is very soft and easy to mash with a fork. Add water if needed.
• Mix until smooth.

Pumpkin chocolate chips muffin

Ingredients:

• 1 3/4 cups plain flour
• 1 tablespoons baking soda
• Pinch of salt
• 1.5 cup sugar
• 1 cup fresh pumpkin
• 0.5 cup soft butter
• 1/3 cup water
• 0.5 tablespoon vanilla extract
• 2 free range happy hen eggs
• 1 cup chocolate chips

Recipe:

• Preheat oven on 175C. Grease muffins tins or use silicone one.
• In a bowl, sieve the flour, baking soda and salt.
• In another bowl, combine the sugar, pumpkin, butter, water, vanilla and eggs. Mix until smooth. I whisked it with a fork, it works well if your butter is melted.
• Add the flour mix to your liquid mix and finally the chocolate chips.
• Put in the oven for 20-25 minutes. Every oven is different, keep an eye on them and when they are light brown on the top, dip a knife to check the inside.
• Let them cool down and remove from the tins.