Saturday, July 13, 2013

Pumpkin Chocolate Chip Muffins

 Hot-from-the-Oven Pumpkin Chocolate Chip Muffins
These were a hit with the grand kids over the 4th of July weekend.  I made mini-muffins for the kids and regular muffins for the adults.  Just remember to pull out the mini-muffins halfway --- they take about 12-13 minutes to bake versus 25.

Very simple to make. Very moist.  And the chocolate chips go surprisingly well with the pumpkin.

Pumpkin Chocolate Chip Muffins
(from Muffins by Elizabeth Alston)

Note:  Make one or two days ahead for best flavor.

1 2/3 cups all-purpose flour
1 cup granulated sugar
1 T. pumpkin pie spice (I used half cinnamon, half nutmeg)
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
2 large eggs
1 cup plain pumpkin (about half of a can)
1/2 cup (1 stick) butter, melted
1 cup chocolate chips --- I used Special Dark
1/2 cup sliced unblanched almonds -- toasted -- (optional)  I omitted them --- kids don't usually like nuts

Heat oven to 350 degrees.  Grease muffin cups, or use baking cups.

In a large bowl, thoroughly mix together flour, sugar, spices, baking soda, baking powder, and salt.  In another bowl combine eggs, pumpkin and butter and whisk until well blended.  Stir in chocolate chips (and nuts if using them). 

Add the wet ingredients to the dry and mix with a spatula gently just until the ingredients are combined.  Don't over mix or they will be tough.

Scoop them into pre-greased muffins pans (or you could use paper liners for a festive touch). 

Bake for 25 minutes, taking the smaller ones out halfway through.  You can use a toothpick to test to see if they are done, i.e., the toothpick comes out clean.  I see from this photo that it is time to clean the drips from the floor of our oven.

Let them cool in the pan for five minutes. Then remove and cool on a rack. 

They stored well in a plastic bag for the car trip to the lake and I assume they would also freeze well. 

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