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! I'm also making some for Halloween trick or treating - in this small town, homemade treats are still acceptable.
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 about 22 muffins, depending on the size of your muffin tins.
Enjoy!
You can find more of my recipes here on Gather or on my blog:
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Comments: 55
It IS a lovely combination, and I'm noticing more people like chocolate chips than my usual candied ginger. Live and learn ......
Thanks so much for taking a look!