I love cooking with pumpkin, especially at this time of year when it is as seasonal as the falling leaves.  Pumpkin puree is moist and sweet so works really well as a wet ingredient in bread or muffin recipes. 

In my experience, some muffin recipes can lack the moistness of donut shop muffins but this recipe makes a pumpkin muffin that stands up to anything I have ever tasted, homemade or store-bought.  It is spiced with the usual cinnamon, nutmeg, and clove companion that just screams fall. 

This recipe will not disappoint.  As the original recipe says, this could easily be baked into a 9-in cake pan (and topped with cream cheese frosting perhaps?).

 

INGREDIENTS

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp salt

1/2 cup butter at room temperature

1 cup white sugar

2 eggs

1 tsp vanilla extract

3/4 cup packed pumpkin puree

1 cup semisweet chocolate chips

 

DIRECTIONS

Preheat oven to 350 degrees.  Prepare muffin pan by lining with muffin papers or greasing the cups. 

In a bowl, sift together the first seven ingredients (flour to salt). 

Cream the butter and sugar until light and fluffy.  Add eggs one at a time, blending well after each.  Blend in vanilla extract. 

Alternately add 1/3 of flour mixture and half of pumpkin puree, beginning and ending with the flour mixture.  Mix well after each addition. 

Fold in the chocolate chips. 

Evenly fill the muffin cups.  Bake for 18-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. 

 

Yield:  Makes 12 muffins

 

Original recipe here
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