I don’t think that pumpkin is paired with chocolate quite enough. A white cream, yes. But hardly ever with chocolate. Maggie rectifies this with the following…
My sister-in-law shared this recipe with me, and I was hooked. It is from Cooking Light magazine December 2004. She said she and her daughters made it in loaves the first couple of times, but then started making it in muffin tins because they couldn’t wait 75 minutes for the loaves to bake. Face it- muffins are just more efficient in every way! Portable, portion control, faster bake time and easier clean up! Yes please!
The fact that this recipe came from Cooking Light is a bit puzzling to me. I am not convinced that fat-free pudding and omitting the egg yolks make up for all the sugar and oil! (save the yolks! Recipe for Lemon Curd coming soon!) However the pumpkin and vanilla pudding makes this really tender and moist. You’ll bake this more than once!
Chocolate Chip Pumpkin Bread/Muffins
What you need:
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding-prepared
4 large egg whites
3 cups flour
2 tsp cinnamon
1 1/4 tsp salt
1 tsp baking soda
1 cup semi-sweet chocolate chips
What you do:
Preheat oven to 350. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Combine flour,baking soda, cinnamon and salt in a medium bowl, whisk to combine. Add flour mixture to the pumpkin mixture, stirring until just moist. Stir in chocolate chips.
Spoon batter into 2 (8x4inch) loaf pans coated with cooking spray. Bake at 350 for 1 hour & 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans then remove to a wire rack.
For muffins: line some muffin pans, fill 3/4 of the way with batter. Bake 350 for 20 minutes. (usually makes 28-30 muffins).