Fall is officially here. There is that unmistakeable something in the air, especially in the cool of the evening, that spicy sweetness unlike at any other time of the year. The shadows get longer as the days get shorter and shorter, which actually gets me excited for long, cozy fall and winter evenings, working on projects, reading, doing those sorts of things that are just about done away with during the long days of summer.
Baking isn’t what I generally gravitate towards in the kitchen, but with fall in air and fresh pumpkins being harvested out of the garden, what better thing to bake than these delicious pumpkin chip muffins! I don’t go for pumpkin spice, but this just tastes like fall to me.
2 c. pumpkin, mashed or pureed (or a 15 oz. can of solid pack pumpkin)
2 c. sugar
1 stick salted butter, softened
1 c. coconut oil, melted
3 c. flour
1 t. baking powder
2 t. soda
2 T. cinnamon
1/2 t. salt
2 c. semisweet chocolate chips
2 T. vanilla
1 c. finely chopped walnuts (optional)
Beat together the first five ingredients, until smooth. Combine dry ingredients in a separate bowl and gradually add to the pumpkin mixture – Mix well. Add vanilla. Fold in chocolate chips and walnuts.
Scoop roughly a quarter cup of batter to each cup in your muffin tin, either greased or lined with muffin papers.
Bake at 400 degrees F. for 15-18 minutes.
Cool for 10 minutes and then place individually on cooling racks. Recipe yields roughly 2 dozen muffins.
This recipe can be made with or without muffin papers, obviously. I much prefer using the papers, since these are pretty crumbly and moist when they’re warm, so it is a lot easier to handle them in a muffin paper. You can use just about as many chocolate chips as you want…I’ve done anywhere from 2 to 3 cups. It just depends on how chocolately you want them! I have also put a few tablespoons of cocoa powder in the batter, if I’m feeling the need for something extra chocolately. They no longer look like pumpkin if you do that, but they’re delicious all the same. If you want an extra kick of pumpkiny goodness, add a little more pureed pumpkin. Play with the amount of cinnamon and vanilla. I think my original recipe called for something silly like 2 teaspoons of cinnamon. I like to actually taste the cinnamon, thank you very much! You can also use white whole wheat flour for this, and I’m sure you could use regular whole wheat, although I imagine the texture and density would change.
These keep pretty well in the fridge and are delicious warmed up in the microwave for 10 seconds, with a little dab of butter.
Enjoy this taste of fall!