Ingredients
- 30 ml (2 tablespoons) canola oil
- 80 ml (1/3 cup) brown sugar
- 1 beaten egg
- 250 ml (1 cup) pumpkin purée
- 2.5 ml (1/2 tsp.) vanilla
- 500 ml (2 cups) whole-wheat flour
- 15 ml (1 tablespoon) baking powder
- 1 pinch salt
- 125 ml (1/2 cup) milk
- 60 ml (1/4 cup) chocolate chips
*To prepare the squash purée, preheat the oven to 375°F (190°C). Cut squash in half lengthwise and scoop out seeds with a spoon. Brush exposed flesh with a little oil. Place on a baking sheet, cavity-side down, for around 45 minutes or until a knife can easily pierce the flesh. Allow to cool and remove cooked flesh with a spoon. Puree in a food processor. The remaining squash purée can be used in a soup.
Preparation
- Preheat oven to 400°F (200°C).
- In a bowl, combine oil and brown sugar. Add egg, pumpkin purée and vanilla.
- In another bowl, combine flour, baking powder and salt.
- Add dry ingredients to squash mixture, alternating with milk.
- Add chocolate chips. Mix well.
- Place in parchment-lined muffin tins and bake for 20 minutes.