Update: muffin sale!
My dad is an elementary school teacher. He had the idea of putting some small, reasonably priced desserts into the staff room with a jar for collecting change. This worked out great! I decided to make something healthy: whole wheat pumpkin muffins with walnuts and dark chocolate chips. I priced them at 50¢ a piece. We sold 10 of them, with a 5$ addition to my donation total. My dad said that everyone who ate them said they were tasty! I think I may start doing this once a week, perhaps on Wednesdays? I have a recipe for brownies in mind for next week! Or perhaps I should try oatmeal cookies? The great thing about this recipe is that it can make either pumpkin muffins or pumpkin bread! I even made a pumpkin cake out of this one time. It’s incredibly moist and versatile!
Donation total: 15$
Whole wheat pumpkin, walnut, chocolate chip muffins
- 1 1/2 cups whole wheat baking flower
- 1/4 cup ground flax seed
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon grated or ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup water or milk
- 1/2 teaspoon vanilla
- 6 tablespoons (3/4 stick) butter, softened
- 1 cup sugar plus 1/ 3 cup packed brown sugar
- 2 large eggs
- 1 cup cooked or canned pumpkin puree
- 1/2 cup coarsely chopped walnuts or pecans
- 1/2 cup dark chocolate chips
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or line 20 baking cups. Whisk together: flour, flax, baking soda, baking powder, salt, ground cinnamon, ground ginger, grated or ground nutmeg, and ground cloves. Combine in a small bowl: milk, vanilla. Beat in a large bowl until fluffy: butter, sugar & brown sugar. Then beat in eggs one at a time. Add pumpkin and beat on low speed just until blended. Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in nuts and chocolate chips. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, and let cool completely before serving. Tastes great served with butter!