Ever wanted to taste that oatmeal cookie you saw on a foodie’s blog? How about a chocolate cupcake from one of those ever-popular cupcake sites? Well, where there’s a will, there’s a way…
I’m the newest blogger to become a Secret Baker. A few of my fellow TWD bakers came up with the idea last year to surprise other bakers with some sweet treats via the mail. And what a fab idea it is!
Since this month’s theme is Fall, I chose these lovely muffins that include spices and ingredients that remind me of this beautiful season… and I just can’t wait for my lucky recipient to open these up this week!
Pumpkin-Gingerbread Muffins with Mini Chocolate Chips
Adapted from: Whole Foods
1 c all-purpose flour
1 c whole-wheat pastry flour
2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c Splenda for Baking
1 c mini chocolate chips
1/2 c canola oil
2 tsp pure vanilla extract
1 c canned pumpkin purée
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners or spray and flour the pan using canola or olive oil cooking spray. Set aside.
In a large mixing bowl, whisk together the flours, baking powder, ginger, cinnamon, nutmeg, salt, sugar and chocolate chips. In another mixing bowl, whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine.
Spoon batter into prepared pan and bake for 15-17 minutes, or until done when tested with a toothpick. Allow cupcakes to cool in the pan for 15 minutes, then continue to cool on wire racks.