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Bonus entry: Pumpkin Chocolate Chip Muffins, Redux

2008-04-01 - 9:23 a.m.

I first posted this recipe almost four years ago. It was given to me by my mother, whod gotten it from a friend, whod gotten it from her sister, whod gotten it from someone out west. Ive never made these for someone without being asked for the recipe and theyre really ridiculously easy to make. I have a friend who makes them for bake sales, but labels them "Harvest Muffins" because she's afraid people will be put off by the idea of pumpkin in a muffin.

Because theyre Js favourite, plus a good way to sneak pumpkin into the diet of my picky eater toddler (for whom I try to break off chunks around the chocolate chips hard to do when Ive doubled the amount of chocolate chips from the original recipe), Ive been making them a lot lately. I wanted to repost the recipe and update it with my own variations actually incorporated into it, rather than give the original and tell you what I do differently. If you want the original, follow the link above. Otherwise, read on:

Pumpkin Chocolate Chip Muffins

- 2 eggs
- 1/4 cup oil
- 1 cup sugar
- 1 cup all-purpose or cake & pastry flour
- 1/2 cup whole wheat flour (the total of 1 1/2 cups of flour can be all white flour if you don't have whole wheat flour, but really, they're great with the whole wheat flour, and healthier)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 generous cup cooked/canned pumpkin (not pumpkin pie filling, and it does make a difference which brand you use I use Stokley which Ive found to contain less water and be a much darker orange than some other popular brands. Also, a large can contains just over 3 cups, so I divide the can into 3 equal portions and freeze two of them for future batches)
- 1 cup semi-sweet chocolate chips

  • In a large mixing bowl, beat the eggs, add the oil and stir in the sugar.

  • Add the next six ingredients (both flours, baking powder, baking soda, salt and cinnamon) to a separate bowl, then stir it around with a spoon or similar implement to mix together (bonus: the cinnamon helps you see if its mixed thoroughly).

  • Add dry ingredients to mixing bowl and stir into the wet ingredients until combined.

  • Add the pumpkin. Stir until just mixed thoroughly.

  • Add chocolate chips. Mix.

  • Spoon the batter into buttered muffin tin.

  • Bake for an hour at 350 degrees.

  • Eat as soon as you can do so (my husband butters them but its not necessary) without burning your fingers or tongue. A cold glass of milk is handy for this purpose.

  • Groan with delight then thank me in the comments section. Or send me money. You know, whichever.

This recipe makes 1 dozen muffins but doubles easily. Prep time <15 mins; total time ~ 45 mins.

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