Pumpkin Chocolate Chip Muffins

[muck_a_luck]

The recipe is “Pumpkin Chocolate Chip Muffins” from Muffins by Elizabeth Alston, Clarkson N. Potter, Inc./Publishers, 1985, pp. 34-35. I think it is out of print, but not too hard to find in used book stores. Several good recipes in it.

My notes on this recipe:

I always double the recipe, ‘cause what the heck are you supposed to do with the remaining ½ can of pumpkin? Make a single pumpkin pie? Then what would you do with the last ½ can of evaporated milk?

I do not do the almonds. Too much trouble.

I always use chocolate chips, though a friend of mine thinks carob chips are actually better in this recipe. I find that extremely hard to believe.

These freeze very well. They also actually taste better after a day or so.

I believe that 4 muffins contain all your vitamin A for the day. They are a great kick with a huge thing of orange juice. Or Mountain Dew.

My measurement abbreviations:
c= cup
t=teaspoon
T=tablespoon



½ c. sliced, unblanched almonds
1 2/3 c. flour
1 c. sugar
1 T pumpkin pie spice (4 parts cinnamon, 1 part nutmeg, ½ part cloves, ½ part allspice. Note: When doubling the recipe, change “part” to “teaspoon.”)
1 t. baking soda
¼ t. baking powder
¼ t. salt
1 c plain pumpkin (1/2 solid pack can)
2 eggs
½ c melted, unsalted butter (1 stick)
1 c. chocolate or carob chips

Heat oven to 350 degrees. Put almonds on a baking sheet. Bake about 5 minutes, just until lightly browned. Don’t burn them. Slide almonds off the sheet so they cool quickly.

Grease 12 muffin cups (48 miniature) [Note: using Reynolds Foil Muffin Cups, this recipe, doubled, makes about 32-36 muffins. When using lined muffin cups, spray the liners with cooking spray. They will release the muffins more easily.]

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.

Break eggs into another bowl. Add pumpkin and melted butter. Whisk til blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold with a rubber spatula just until blended/moistened.

Spoon into muffin cups. Bake 20-25 minutes til puffed and springy to the touch in the center [I use a toothpick to test doneness.] Turn onto a rack to cool.



Does it amuse you that Boromir and Sharpe are exchanging cooking tips?

Comments

[uisgich.livejournal.com]

Thanks for this. I don't think I'll bother with the almonds either, and carob may be okay, but, for me, chocolate wins every time!

And, yes, now you've pointed it out, I'm highly amused at the thought of these two manly men discussing the finer points of muffin making!