Wednesday, October 16, 2013

Pumpkin chocolate chip muffins

Finally - a pumpkin recipe. I've been holding out on you this whole time and decided it was time to bake with pumpkin. Our weather on the east coast has been a bit strange. One day, it was 90 degrees and sunny, and two days later, we were down in the 50s. Fall, my friends, has finally arrived. And fall means the official start of pumpkin season.

My family and I went to Penzey's one day so I could replenish my dwindling supply of their ground cinnamon. While we were browsing around, I came across a pumpkin chocolate chip muffin recipe that was featured in their baking section. I tore off a copy and happily put it in my handbag so I could bake this when the time was right.

That time finally arrived since we had endured a full week of cold, rainy weather. I wanted to brighten things up around the house with some bold pumpkin aromas. My husband cheerily sang, "It smells good around here," and that instantly put a smile on my face.

I loved these muffins. Right out of the oven, they were slightly crisp on the outside yet nice and soft on the insides. There were just enough chocolate chips to satisfy my sweet tooth but not too overpowering. There is a perfect amount of pumpkin flavor and spices so they aren't too overwhelming. All in all, this is a solid pumpkin muffin and one I think you will enjoy.

Pumpkin chocolate chip muffins
  • 3 cups sugar
  • 1 cup oil (I subbed with applesauce)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinammon
  • 1 teaspoon ground nutmeg
  • 2/3 cup milk of choice
  • 1 and 3/4 cup (one full 15-ounce can) pumpkin puree (NOT pumpkin pie filling)
  • 1 cup semi-sweet chocolate chips
Directions
Preheat your oven to 350 degrees F.

Spray or grease two standard muffin tins with baking spray or butter. Do not use paper liners because the muffins will stick to them.

In a large bowl, mix the sugar, oil/applesauce, eggs and vanilla together until everything is well incorporated.

In a separate large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg.

Slowly add the sugar mixture into the dry mixture and stir until just incorporated.

Add half of the milk and mix well. Then add half of the pumpkin puree and mix. Repeat.

Gently stir in the chocolate chips.

Evenly distribute the batter into the prepared muffin tins and fill them about 2/3 to 3/4 full.

Bake for 20-25 or until a toothpick inserted in the middle comes out clean.

Muffins can be stored in an airtight container at room temperature for several days. They can also be stored in the freezer and reheated in the microwave.

Yield: I halved the recipe and got 15 muffins (the original recipe says that you should get 24 muffins)

Source: Carolyn Munson, via a Penzey's recipe card that I found in the store

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