All content copyright Katrina Hall 2008 through 2020

Saturday, October 24, 2009

pumpkin chocolate chip muffins

It's a rainy, rainy day. The air is raw and chilly; feeding the woodstove keeps the kitchen warm and cozy . I've been mulling about for a pumpkin chocolate chip SOMETHING for a while, and suddenly realized this morning it's been in front of my nose all the time.
I've baked up this wonderful pumpkin-ginger recipe several times, most often as a cake. I usually make it with chunks of crystalized ginger but today I decided use milk chocolate chips instead. I made smaller muffins than I usually do, and used my two heart muffin tins as well, so I ended up with 22 muffins. Perfect! I'm doing refreshments at the annual library meeting, so now I can consider that obligation done!
This is a delicious, spicy, earthy October muffin, and it comes from the excellent chef, Sarah Leah Chase. I never change a thing, except here, substituting chocolate chips for the ginger.
From the Nantucket Open House Cookbook
1 15 oz. can pumpkin ( I use One Pie)
2 cups brown sugar, packed
2 sticks unsalted butter, melted
4 large eggs
1/2 cup apple cider
3 1/2 cups King Arthur flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
4 1/2 t. cinnamon
4 1/2 t. ginger
1 t. nutmeg
1/2 t. cloves
1 cup milk chocolate chips, plus more for the tops
Preheat oven to 350F.
Grease muffin tins.
Place the pumpkin, brown sugar, and melted butter in mixer bowl and mix well.
Add the eggs and mix again, then add the cider.
Add the flour, baking soda, baking powder, and spices and salt to the mixer bowl.
Mix on low until well blended, then add the chocolate chips and mix one more time.
Using an ice cream scoop, scoop batter into muffin tins: for regular sized muffin tins and using a normal ice cream scoop, each muffin should be one scoop. Continue filling tins until all the batter is gone. Sprinkle one or two ( or three!) chocolate chips on top of each muffin.
Bake for around 25 minutes, or until tops are firm when gently pressed with your finger.
Remove to cool. After ten minutes, use a dull knife to edge out the muffins and let cool further on a cooling rack.
Makes 22 normal size super delicious muffins. Enjoy!


La Table De Nana said...

I JUST read about the great combo pumpkin and chocolate make:) Thank you..Love the heart:)

katrina said...

Good morning, Nana!
It was only when I started reading many, many food blogs that paired pumpkin and chocolate that I thought of trying it myself . I do think the milk chocolate works a little better than the 65% bittersweet or the semi-sweet - but really, they all work. Hope you get to try it!

Barb said...

You do know my weakness don't you? I've been making chocolate chip/pumpkin cookies for a while now and they are quite delicious. Now I'm going to give this muffin recipe a try next. I especially like the heart shape.

Your photos are so good - I think you have a real knack for food photography (probably other photography as well, but since we mostly see your food photos...). They always look like I want to reach in and take a big bite!!

csr said...

Great blog. I love to visit food blogs and it really is a wonderful treat when the pictures are as nice as yours. Thank you for using King Arthur Flour. Chocolate and pumpkin are a great combo. Joan@bakershotline

csr said...

Great blog. I love to visit food blogs and it really is a wonderful treat when the pictures are as nice as yours. Thank you for using King Arthur Flour. Chocolate and pumpkin are a great combo. Joan@bakershotline

she's in the kitchen said...

Barb, I've only just recently thought about combining pumpkin and chocolate chips - mainly because I'm so hooked on sugared ginger in my pumpkin muffins! But my friends eyes certainly light up when I hand them one of these muffins, so it must be a magical combination. I liked these very much! And thanks for the encouragement about my photos!

katrina said...

Thanks, Joan! Sweet of you to stop by! I've been educating folks around the world about King Arthur flour ever since I started my blog in February of 2008. I'm a huge fan!

Sophie said...

MMMMMMMMM,...these muffins look divine & to add apple cider,..what a neat & cool idea that is!!

That must adds a lot of flavour!!

katrina said...

Thanks, Sophie! Ah, not just the cider, but JUST the right amount of those delicious spices make this muffin truly great. I never was tempted to change her recipe because it's just perfect.

katrina said...

Here it is 2016 and my daughter-in-law just made these for 2 year old Max - big thumbs up photo via cellphone! See? Good taste runs in families:)