Pumpkin Cannoli Chocolate Chip Muffins

Pumpkin Cannoli Chocolate Chip Muffins The pumpkin Cannoli Chocolate chip muffins are mini food critic approved. Well approved by my two mini food critics anyway.

My Pumpkin Canoli Chocolate Chip Muffin Story

Well, in a short while of less than 3 weeks, this recipe has featured in our household 3 times, that is a lot by dessert standards. Sticking to the baseline of using slow baked pumpkin, ricotta cheese (yes, hence the cannoli) and fragrant spices, I varied the recipe a little each of the times, but the third time was the charm.

PumpkinSome of the variations include playing with spices. After experimenting with nutmeg, cloves and pumpkin spice, nutmeg it is. Nutmeg and Nostalgia is the mood of the day! I might just end up talking and getting into the spirit of Durga Puja food before the weekend is over.

Pink MuffinsThese muffins are made “pink” in a conscious attempt to honor Breast Cancer Awareness Month, the pink in these muffins are natural, they are derived from the addition of freshly picked grated beetroot. I had made these for the Girls Scout Troupe and the FLL Robotics team and none of kids guessed the beetroot but loved the pink! Yeah!

Pink Pumpkin Chocolate chip muffinsLastly, I also checked out some nutty options, both pistachios and almonds worked, but were really nothing to die for. So, honestly you can ditch them and stick to chocolate chips.

To Prepare the pumpkin

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Pumpkin Cannoli Chocolate Chip Muffins

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Makes 18 muffins

A beautiful dense fall muffin, meshing pumpkin and chocolate chips with a touch of color from grated beets

Ingredients

  • 1 and 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 11/2 teaspoons freshly grated nutmeg
  • 1/2 cup butter softened
  • 1 cup of sugar
  • 3/4 cup ricotta cheese
  • 2 eggs beaten
  • 1 cup of mashed prepared pumpkin (see note above)
  • 1 medium sized red beet peeled and grated
  • 3/4 cup chocolate chips

Instructions

  1. Pre-heat the oven to 350 degrees. Prepare the muffin pans using liners, this recipe will need about 18.
  2. In a mixing bowl sift together the flour, baking powder, soda and nutmeg and set aside.
  3. In a separate bowl cream together the butter and sugar until pale and well mixed.
  4. Add in the ricotta and mix well.
  5. Add in the eggs gradually mixing well after each addition. Mix in the mashed pumpkin and beets.
  6. Add in the flour in 3 batches, mixing well after each addition.
  7. Stir in the chocolate chips.
  8. Pour the batter into the muffin pans, filling them about 3/4 of the way. Note, these muffins are moist but fairly dense so they will not rise a lot.
  9. Bake for about 20 minutes, let them rest for 5 minutes, remove from the oven and enjoy warm.
https://spicechronicles.com/pumpkin-cannoli-chocolate-chip-muffins/

Roast at 325 degrees Fahrenheit for about 45 to 50 minutes. Cool, cut into half, scoop out the seeds, remove the flesh, mash and use as needed. This packs much more flavor than all your cans put together.

For another seasonal pumpkin recipe consider my pumpkin and red onion pakoras.

And for more muffin love here is my best ever banana bread muffins.

 

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