How to Royal Perfect Baking Partners- Eggless Pumpkin chocolate chip cupcake

How to Royal Perfect Baking Partners- Eggless Pumpkin chocolate chip cupcake Delicious, fresh and tasty.

Baking Partners- Eggless Pumpkin chocolate chip cupcake. Great recipe for Baking Partners- Eggless Pumpkin chocolate chip cupcake. For the month of Oct, the Baking partner group made Cupcake or muffins. :) The common ingredient among all except the usual suspects was Pumpkin. I had never baked with pumpkin before but I must add here that they taste.

Mix in some (vegan) chocolate chips or cranberries to make it even more special.

If you do not have whole wheat pastry flour you can use a combination of whole wheat flour and all-purpose flour.

So this year, I did the next best thing… I baked a batch of these Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies to make it smell (and feel!) more like fall inside of my house, despite the hot and humid weather outdoors!.

You can have Baking Partners- Eggless Pumpkin chocolate chip cupcake using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Baking Partners- Eggless Pumpkin chocolate chip cupcake

1. Prepare 1 1/2 cups of all purpose flour (195 grams) …..

2. You need 1 teaspoon of baking soda … ..

3. You need 1 teaspoon of cinnamon ground …..

4. Prepare 1/4 teaspoon of ginger ground …..

5. Prepare 1/4 teaspoon of cloves ground …..

6. It’s 1/4 teaspoon of nutmeg freshly ground … ..

7. Prepare 1/2 teaspoon of salt …..

8. Prepare 1/2 cup of unsalted butter , room temperature (113 grams) …..

9. You need 1 cup of granulated whitesugar …. (200 grams).

10. Prepare 1/4 cup of Butter Milk … ..

11. You need 1 teaspoon of Vanilla Extract …..

12. It’s 3/4 cup of Pumpkin pumpkin Canned Puree [ I used ripe and made puree ( 180 ml ) …..

13. Prepare 1 cup of Chocolate chips (175 grams) ……

14. Prepare Optional of Nutella . for filling [.

These healthy flourless pumpkin chocolate chip cookies are easy to make.

Spray a nonstick muffin tin with nonstick spray, or line the tin with paper muffin cups.

Put the pumpkin, water, canola oil, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended.

My oldest daughter has multiple food allergies (egg included).

Baking Partners- Eggless Pumpkin chocolate chip cupcake step by step

1. Preheat oven to 350 degrees F (177 degrees C). Line the cup cake mould and keep aside. In a large bowl, sift together the flour, baking soda, ground spices, and salt..

2. Cream the butter and sugar until light and fluffy..

3. Add vanilla and pumpkin puree. Alternate between the Flour and Butter milk. Use the butter milk sparingly as you might not need the entire thing..

4. Fold in the chocolate chips..

5. Fill the muffin cups evenly with the batter. Bake for 15-20 min or until the skewer comes out clean when inserted in the center of the cup cake..

6. Once done, take them out and let them cool. Once easy to handle, use a round piping nozzle and cut out a round in the center of the cup cake..

7. Put a small dollop of nutella in it and cover with the core of the cup cake that you just took out. Serve..

8. They taste divine. The pati and I could not stop eating it. However a few of them were too soft to hold  shape, so I made cake pops out of them :).

I had been looking for a pumpkin chocolate chip cookie recipe as my mother had lost hers (which had egg in it of course).

When I found this recipe I was very excited!

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic.

She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer.

Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking.