There is a chill in the air, Halloween costume are showing up in stores and there are pumpkins for sale everywhere. Now, I can’t say that I’ve bought any pumpkins yet but I have loaded up on canned pumpkin puree. Annie offers a great post on homemade pumpkin puree which I would love to try some day. But for now, convenience is a priority and since Dorie gets her pumpkin right off the supermarket shelves I figured it was o.k. for me to do, as well.
I’ve come across many pumpkin muffin recipes that have cinnamon streusel, cream cheese and pecans but hadn’t found one that called for chocolate chips. And I do love the combination of pumpkin and chocolate. So, I adapted Dorie Greenspan’s recipe for Pumpkin Muffins, took out the raisins and nuts and added semi-sweet chocolate chips. The pumpkin flavor could have been stronger and I may add more pumpkin and/or spices next time. All in all, they were a good muffin. And a perfect quick breakfast before running outside to play with this guy:
His name is Franklin. He’s our newest addition.
Pumpkin Chocolate Chip Muffins
Yield: 12 muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
Pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1 cup semi-sweet chocolate chips (though dark chocolate would be great, too!)
Center a rack in the oven and preheat to 400 degrees F. Butter or spray a regular-size muffin pan or fit with paper cups.
Whisk together the flour, baking powder, baking soda, salt and spices.
Working with a stand mixer with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in the chocolate chips. Divide the batter evenly among the muffin cups (an ice cream scoop is great for this part).
Bake for about 25 minutes, or until a thin knife inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.
Source: adapted from Dorie Greenspan’s Baking: From My Home to Yours