Pumpkin Choc Chip Muffins
Warm your home and your tastebuds with the scent of these delicious pumpkin choc chip muffins!
Made with pumpkin puree and lots of spices, these muffins smell just as good as they taste. Invite your children into the kitchen to help measure out the ingredients and mix up the batter, and then enjoy them together for a morning or afternoon tea snack. The leftovers can be frozen and make a great addition to your lunchbox. Enjoy!
Pumpkin Choc Chip Muffins
A warming afternoon tea snack from our cook at Keiki Edgewater:
Ingredients
- 1 cup Pumpkin puree
- 100g maple syrup
- ½ cup oil
- 1tsp vanilla essence
- 315g self-raising flour
- ½ tbsp cinnamon
- ½ tbsp nutmeg
- ½ tbsp ground ginger
- 100g choc chips (optional)
Method
- Preheat oven to 170 degrees Celsius, and grease your muffin trays or line with paper cases.
- Sift flour, cinnamon, nutmeg and ginger together into a bowl and combine. Make a well in the middle then set aside.
- Mix pumpkin puree, maple syrup, oil and vanilla essence together and then pour into the dry ingredients.
- Fold together with the choc chips until just combined.
- Spoon the batter mixture into your muffin tins and bake for 40mins or until cooked through.
Keiki Early Learning
At Keiki Early Learning our experienced cooks offer delicious and nutritionally balanced 4-week rotating menus. We cater to all dietary, cultural and medical needs and all of our rooms follow dietary and food allergy requirements, so no child is left unhappy or at risk.
We also provide progressive mealtimes with a relaxed atmosphere where children have the opportunity to choose when they would like to eat their meals. Visit our Food and Nutrition page for more information.
