The pumpkin chocolate chip muffin recipe I submitted to the Chicago Tribune was published! It was peer-reviewed by Chicago Tribune editors. I usually publish in operations research journals, but I’m pretty excited about this publication.
The optional sugar on top was added by the Tribune people in the review process, but that’s the only real change. I reprinted the recipe below.
Pumpkin chocolate-chip muffins
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 12 muffins (or 36 mini muffins)
1 cup canned pureed pumpkin
1/2 cup water
1/4 cup canola oil
2 tablespoons ground flax seeds
1 teaspoon vanilla
1 cup whole-wheat flour
2/3 cup whole-wheat pastry flour or unbleached white flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, cinnamon, salt
1/4 teaspoon freshly grated nutmeg
1/2 cup semi-sweet chocolate or carob chips
1/3 cup chopped walnuts or pecans
3 teaspoons raw sugar, optional
1. Heat the oven to 350 degrees. Place the pumpkin, water, oil, flax seeds and vanilla in a blender; process on high until well blended, about 1 minute. Set aside.
2. Mix together the flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl; add the pumpkin mixture, stirring until well blended. (Add a little water if the mixture seems dry.) Fold in the chocolate chips and nuts.
3. Spoon the batter evenly into a muffin tin lined with cupcake liners or sprayed with non-stick spray. Sprinkle each muffin with 1/4 teaspoon of the raw sugar, if desired.
4. Bake until a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 5 minutes in the pan; gently remove from the pan. Cool completely on a wire rack.