What else can you possibly do when your brother is sick on the weekend, and you are stuck in the house all day with your mom and your sick brother? You convince Mommy to help you bake something, and you carefully calculate what that something is such that she can’t say no, and Daddy can’t say no, and it is something that your brother will perk up enough to support. Pumpkin for Daddy, muffins for Mommy, and chocolate for your brother.
Rose, selfless chef in training, holds our creation, which indeed, as calculated, was very popular with everyone.
Adapted from a Cooking Light magazine recipe. “Adapted” as in used full fat ingredients, and added chocolate chips.
1 cup whole wheat flour
1 3/4 cups all-purpose flour
1 cup sugar
1 T baking powder
1 t baking soda
1 t ground cinnamon
1/2 t salt
½ cup mini chocolate chips
15 oz frozen Locavorious pumpkin puree, thawed
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil
1 t vanilla extract
1 large egg + 1 large egg white
1 T sugar
1 1/2 t brown sugar
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. (I thawed the pumpkin puree in the microwave, transferring it midway into a glass bowl to avoid heating the plastic container.)
Combine pumpkin puree and next 6 ingredients; add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray. Let helper lick the bowl while you combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; begin cooling on a wire rack, but then eat them all before Passover begins. 😉