Wednesday, 8 October 2014

Chocolate Chip Pumpkin Spice Muffins

It never fails.  Each year I sadly watch the days of September wind down toward the departure of summer, but every year it doesn't take long for me to remember how much I love the autumn. Fall is like an old friend you haven't seen for a while - comforting and warm - bring on the socks, scarves, blankets, and cups of tea.  It's nice to get cozy.

Every year I seem to discover a new pumpkin recipe to add to my list of fall favourites - two years ago it was this pumpkin bundt cake with cinnamon glaze, last year it was these pumpkin gingersnap cookies - and the winner so far this year is this muffin recipe.

 Lightly spiced, they remind me of a muffin version of the pumpkin gingersnap cookies.  You can see the black dots of the ground cloves!  Semi-sweet chocolate and spiced pumpkin are a match made in heaven.  I tried to (though only somewhat successfully) capture the orange hue in the photos.  These muffins are the perfect accompaniment to a cup of tea or coffee on a chilly autumn day.

Chocolate Chip Pumpkin Spice Muffins
slightly adapted from Flourishing Foodie

1 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/3 cup plus 1 tbsp oil
1 cup pumpkin puree
1/2 cup semi-sweet chocolate chips

Makes 10-12 muffins

In a large bowl combine the flour, salt, baking powder,baking soda, spices and both sugars.
In a medium bowl combine the egg, oil, and pumpkin puree.

Add the pumpkin mixture to the flour mixture and combine. Add the chocolate chips, stir to combine, and spoon into muffin tin. The oil will keep the muffins from sticking to the pan, so no greasing or paper cups required.  Bake at 350 for 30 minutes.  Best served warm.

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