Happy 2017, everyone! Eva from Eva Bakes here back with a fantastic recipe to start off your new year! How were your holidays? Did you survive?
For those of you who don’t know me, I am a competitive figure skater in my spare time. I try to go 5 or 6 times a week to keep up my skills and to run through my programs. I went ice skating one day over the holidays to practice. Unfortunately, I was getting sick so my body wasn’t 100%. Although I skated for 45 minutes, my practice went horribly. I couldn’t land any of my jumps, my program run-through was a disaster, and a skater ran into me even after I yelled, “Look out!” It just wasn’t a good day.
Despite my less-than-stellar time at the rink, I wanted to brighten my day by baking a batch of muffins. We ran out of breakfast foods so it was the perfect time to bake up something new. Plus, I knew that baking would make me feel better.
Since I was still full of germs, I didn’t want to make a recipe that required a lot of handling or multiple bowls. I also didn’t want to have to deal with washing multiple measuring cups and spoons or leftover ingredients (I despise having leftover pumpkin!). So, here is how this recipe came about.
I’ve got to say – even though my cold hasn’t subsided, these muffins sure made me feel better. They reminded me of my favorite chocolate cake – rich, moist and super chocolate-y. Except that these were perfectly acceptable for breakfast (totally not judging those of us -ahem- who like cake for breakfast!). These are probably my favorite chocolate muffins to date. And best of all, they are made in one bowl! As an added bonus, it uses an ENTIRE can of pumpkin so no leftovers.
Hope you all enjoy and stay away from all the viruses that are going around right now!
- 2 cups white whole wheat flour (can substitute with all-purpose)
- ⅔ cups cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar, packed
- 1 (15 ounce) can pumpkin puree
- 1 large egg
- ¾ cup milk of choice
- ¼ cup unsweetened applesauce
- ¼ cup honey
- 1 cup chocolate chips
- Preheat your oven to 350 degrees F. Generously grease two standard muffin pans and set aside (I used silicone muffin pans and did not grease them).
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Add in the pumpkin, egg, milk, applesauce and and honey and mix until a few dry streaks remain. Fold in the chocolate chips. Do not over mix the batter.
- Evenly distribute the batter into your muffin pans, filling each well at least ¾ full.
- Bake in your preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Slightly adapted from Young, Broke and Hungry