It’s getting colder now. Not cold enough that we need to turn on the furnace, but cold enough that turning on the oven for a while for baking isn’t problematic. The kitchen warms up and the smell of what’s baking floats through the house and your mouth waters when you walk in from the crisp outside.
Pumpkin. Doesn’t seem like the country is having a love affair with pumpkin? Lattes and muffins and scones and bagels and cream cheese. Some people even put it in chili or macaroni and cheese. Maybe it’s because a few years ago, the pumpkin harvest was poor and we couldn’t buy our annual cans of pumpkins for pies and cookies and breads and cakes. Whatever it is, my Pinterest and Facebook feeds seem to be over run with pumpkin goodies and people loving pumpkin goodies.
So, the dog got sick last week.This relates to the above, I promise. One way to calm the tummy of a sick dog, is to mix their food with pumpkin. I made Juno a batch of food to combat her tummy trouble (boiled ground beef and rice mixed with pumpkin) but I had pumpkin left over. Just enough to make a lovely double batch of pumpkin chocolate chip muffins.
While Big Daddy, the Princess, Littlebit and I enjoyed the pumpkin muffins, Baby Bee tore them up. I’m pretty sure she ate a dozen all by her tiny self. There were complaints that some people didn’t get more than one or two. Baby Bee didn’t care. Bring on the muffins! That meant, though the dog was feeling better, I had to scurry off to the store to buy more pumpkin.
This is the second of two recipes I tried. The first, I just couldn’t get to taste right, despite making more than one batch of them. I increased the pumpkin and spices and while they were okay (I mean, chocolate and sugar, for pete’s sake) they just never got the dense flavor I was looking for. This recipe is slightly adapted from The Joy of Baking. I’ll make a notation where I’d make changes for future batches.
Pumpkin Chocolate Chip Muffins
adapted from The Joy of Baking
makes about 30 muffins
- 3 cups of all purpose flour
- 2 tsp baking soda
- 2 tsp of pumpkin pie spice (in future batches, I’d increase this to three for stronger flavor)
- 1 cup of butter (recipe called for unsalted. I used salted and skipped the additional salt)
- 2 cups of sugar (I’d decrease this to 1.75 cups of sugar in future batches as it was a smidge too sweet)
- 4 eggs
- 2 tsp vanilla extract
- 1.5c of canned pumpkin
- 2 c chocolate chips
- preheat oven to 350 degrees and either line your muffin tins with cupcake liners or spray the cups with cooking spray
- Sift dry ingredients together
- Cream together butter and sugar until fluffy. Add one egg at a time, allowing it to mix in before adding the other. Mix in vanilla
- Alternate mixing in the dry ingredients and pumpkin. Mix until well incorporated, being sure to scrape down the sides of your bowl
- I used a scant 1/4c of dough in each cupcake liner and it made 30 muffins
- Bake 18 to 20 minutes. Test for doneness with a toothpick/skewer. As a side note, these muffins took longer to make in my oven than I anticipated. They were all at the 23 to 25 minute mark with my last batch taking 28 minutes. Check them and add minutes as needed.
Serve with butter or cream cheese or warmed up in the microwave with a cup of cocoa for a warm breakfast before the bus arrives. If you have left overs, give Baby Bee a call. She’ll be more than happy to take any extras off your hands.