Monday, November 4, 2019

Pumpkin Chocolate Chip Muffins

Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude BakingIt wouldn't be fall without waking up on a weekend morning to the scent of freshly baked pumpkin muffins, full of fragrant spices, soft and tender and cakey, still warm from the oven.  Softened butter dripping over the hot crumbs.  Strong coffee, with a splash of cream for me and sugar for my husband, and cold milk for our little boys.

Chocolate goes so nicely with pumpkin, and since I made a few loaves of pumpkin bread recently, sans chocolate, I thought these muffins deserved a little chocolate.  I used semi-sweet mini chocolate chips, which give the muffins a nice sprinkling of chocolate all throughout, but larger chocolate chips or chunks can certainly be used as well.


On top of the muffins, a dusting of cinnamon and sugar adds a little sparkle and crunch, but if you like a crumb topping, I'd suggest using the streusel from my recent sweet potato muffins recipe.  In fact, you might notice that this pumpkin muffin recipe is nearly identical to the sweet potato muffins, since the texture of the roasted and pureed sweet potatoes is so similar to pumpkin.




Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking

Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking

Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking




Speaking of sweet potatoes, I can hardly believe that Thanksgiving is only 3 1/2 weeks away, and that it's time to start planning our menu and grocery shopping.  Our dinner will be small - just for us and our boys - but we still do all the favorites.  A dry-brined and roasted turkey has been our favorite method for cooking the turkey, and then of course there will be mashed potatoes and gravy, sweet potato casserole with crumb topping, homemade cranberry sauce - sometimes with orange and sometimes paired with raspberries, and maybe a shaved brussel sprouts salad.  Perhaps some homemade rolls, which are always so delicious the next day for little turkey sandwiches with a dollop of really good mustard - we have a tiny jar of walnut dijon mustard that I'm thinking about right now for those turkey sandwiches, and the thought makes me so hungry.  Pie, obviously, maybe pecan, with homemade ice cream.  It's so hard to decide on just one pie, so I'll probably try to bake a few different pies over the next couple of months so that we can get a taste of all our favorites.

I'd love to hear your baking plans for the holidays - what are your favorites, and do you bake a few things each week, or do a ton of baking just for the big day?





Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking

Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking

Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking

Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking

Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Fall Baking, Fall Recipes, Pumpkin Recipes, High Altitude Baking




Baker's Note: if you'd like to add streusel topping to these, I'd recommend the topping from this recipe.

Pumpkin Chocolate Chip Muffins
printable
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse Kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 cup semi-sweet mini chocolate chips
  • 2 tablespoons sugar + 1 teaspoon cinnamon
Preheat the oven to 350 and line a standard-sized muffin pan with 12 paper liners.

In a large bowl, whisk together the pumpkin, sugar, brown sugar, vegetable oil, milk, eggs and vanilla until smooth.  In a separate bowl, sift together the flour, corn starch, baking soda, salt and spices.  Add the dry ingredients to the wet, whisking just until moistened.  Fold in the chocolate chips.

Divide the batter between the muffin cups; they will be very full.  Sprinkle the top of the batter with the cinnamon/sugar mixture.

Bake for approximately 25-28 minutes, until a toothpick comes out clean.  Cool in the pan for five minutes, then gently remove the muffins to cool on a wire rack for 15 minutes before serving.

Yields 12 muffins
Recipe from Curly Girl Kitchen

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