I then proceeded to not even read the instructions. Surprisingly enough, they turned out well despite changing the ingredients (upon running out of granulated sugar), the procedure, the temperature, and the size of the muffins. They were loaded with a bit too much chocolate (and no nuts), but since I took them over to my friend's house where we watched Brazil and Monty Python's Now For Something Completely Different, they worked out nicely. Somehow, my container had 1 1/2 mini muffins, which resembled little balls, left it in when I brought it home.
Expect to see a full size variation of this, chock full of cranberries and pepitas, soon. (Which goes with this disclaimer: muffins shows above are not exactly the recipe below-they have pecans, as well, and are "normal" sized.)
Pumpkin Chocolate-Chip Loaded Muffin Bites
based on Pumpkin Chocolate-Chip Muffins in 10/24/2007 Good Eating
Makes about 24 mini-muffins
1 cup whole-wheat flour
2/3 cup whole-wheat pastry flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 heaping Tablespoons flax seeds (about 7 teaspoons)
1/2 cup water
1 cup pumpkin puree
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 400F. Grease 24 mini-muffin cups.
In a large bowl, mix together the flours, sugars, baking powder, baking soda, cinnamon, salt, and nutmeg.
Place flaxseeds and water in a blender and whir until foamy. Add pumpkin puree, oil, and vanilla and process on high until well blended. Stir into the flour mixture until combined. If it appears to dry, add a little water. Fold in chocolate chips.
Spoon the batter evenly (I use a small scoop with a release) into the prepared tin. Bake in oven about 15 minutes or until an indentation doesn't stay when pressed or a toothpick comes out just about clean. Let cool a few minutes in pan; remove and eat or cool completely on wire racks for later.