Monday, November 22, 2010

Chocolate Pumpkin Muffins

Pumpkin AND chocolate? I'm in. These muffins are surprisingly light and fluffy, with a nice kick of pumpkin spice. The texture of the almonds is wonderful.

This would be a great Thanksgiving-breakfast meal!

I found this recipe on a bulletin board in the kitchen at work (where we do a lot of baking for the tots). No idea it's original source. I made a few alterations for maximum yumminess.

  • 1/2 cup almonds
  • 1 2/3 cups flour
  • 1 cup sugar
  • 1 T pumpkin pie spice
  • 1 t baking soda
  • 1/4 t baking powder
  • 1/4 t salt
  • 2 eggs
  • 1 cup pumpkin (half a one-pound can)
  • 1/4 cup yogurt or milk if needed - you can also use this if you have less than one cup of pumpkin
  • 1/2 cup butter (one stick), melted
  • 1 cup chocolate chips (these are sort-of optional if you want to make a less sugary version... but who makes chocolate optional?)

1) Chop almonds until pieces are fine.

2) Grease a muffin tin and preheat oven to 350.
3) Combine flour, sugar, spice, baking soda, baking powder, and salt, and whisk to blend. Set aside.
4) Combine pumpkin, eggs and butter (melted). Blend well.
5) Add almonds and chocolate chips to wet ingredients. Stir with spoon or spatula (do not use mixer).
6) Add dry ingredients and stir with spoon until mixed.
7) If the mixture is too dry, add a little yogurt or milk. Mixture will not be gloppy like pancake batter, but shouldn't stand in stiff peaks.
8) Spoon into muffins tins or a small cake pan. These muffins rise, so don't fill to the top. Optional: top with streusel.
9) Bake for 20 - 25 minutes, or until a knife comes out clean.

These muffins are great with hot coffee or cold milk. They are especially tasty the next day!

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