Muffin Man
March 10th, 2009
On a lazy Sunday, there’s nothing better than lounging around in pajamas and baking homemade muffins for breakfast. These pumpkin chocolate chip ones are my favorite since they’re full of flavor and their dense, moist consistency make them ideal for a hearty meal. Of course there are plenty of ways to make them even healthier (by substituting wheat flower and adding in some chopped nuts) but for me, the pairing of chocolate with pumpkin is simply too good to pass up.
Pumpkin Muffins
Letters, Gourmet, November 2006
Adapted from the American club, in Kohler, Wisconsin
1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups (plus 1 tablespoon) sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips (optional)
Preheat oven to 350°
Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1¼ cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour and baking powder until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Pingback: Pumpkin Chocolate Chip Muffins | The College Gal's Kitchen