by Pallavi Purani

Baking Partners- Eggless Pumpkin chocolate chip cupcake

For the month of Oct, the Baking partner group made Cupcake or muffins. 🙂 The common ingredient among all except the usual suspects was Pumpkin.

I had never baked with pumpkin before but I must add here that they taste marvelous. I was absolutely stunned.

I am, however posting tad too late about it because of some personal work on 15-16 and WordPress issue yesterday. Sincere apologies for the same.

Here is the recipe I used.

Pumpkin Chocolate Chip Muffins: Adaptation from the recipe Suggested by Reshmi of EasyCook

Print Recipe
Baking Partners- Eggless Pumpkin chocolate chip cupcake
For the month of Oct, the Baking partner group made Cupcake or muffins. 🙂 The common ingredient among all except the usual suspects was Pumpkin.
Course dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 1 1/2 cups all purpose flour (195 grams) ....
  • 1 teaspoon baking soda ... .
  • 1 teaspoon cinnamon ground ....
  • 1/4 teaspoon ginger ground ....
  • 1/4 teaspoon cloves ground ....
  • 1/4 teaspoon nutmeg freshly ground ... .
  • 1/2 teaspoon salt ....
  • 1/2 cup unsalted butter , room temperature (113 grams) ....
  • 1 cup granulated whitesugar .... (200 grams)
  • 1/4 cup Butter Milk ... .
  • 1 teaspoon Vanilla Extract ....
  • 3/4 cup Pumpkin pumpkin Canned Puree [ I used ripe and made puree ( 180 ml ) ....
  • 1 cup Chocolate chips (175 grams) .....
  • Optional Nutella . for filling [
Course dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 1 1/2 cups all purpose flour (195 grams) ....
  • 1 teaspoon baking soda ... .
  • 1 teaspoon cinnamon ground ....
  • 1/4 teaspoon ginger ground ....
  • 1/4 teaspoon cloves ground ....
  • 1/4 teaspoon nutmeg freshly ground ... .
  • 1/2 teaspoon salt ....
  • 1/2 cup unsalted butter , room temperature (113 grams) ....
  • 1 cup granulated whitesugar .... (200 grams)
  • 1/4 cup Butter Milk ... .
  • 1 teaspoon Vanilla Extract ....
  • 3/4 cup Pumpkin pumpkin Canned Puree [ I used ripe and made puree ( 180 ml ) ....
  • 1 cup Chocolate chips (175 grams) .....
  • Optional Nutella . for filling [
Instructions
  1. Preheat oven to 350 degrees F (177 degrees C). Line the cup cake mould and keep aside. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
  2. Cream the butter and sugar until light and fluffy.
  3. Add vanilla and pumpkin puree. Alternate between the Flour and Butter milk. Use the butter milk sparingly as you might not need the entire thing.
  4. Fold in the chocolate chips.
  5. Fill the muffin cups evenly with the batter. Bake for 15-20 min or until the skewer comes out clean when inserted in the center of the cup cake.
  6. Once done, take them out and let them cool. Once easy to handle, use a round piping nozzle and cut out a round in the center of the cup cake.
  7. Put a small dollop of nutella in it and cover with the core of the cup cake that you just took out. Serve.
  8. They taste divine. The pati and I could not stop eating it. However a few of them were too soft to hold  shape, so I made cake pops out of them 🙂


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