I really do like to bake. I just don’t like doing the dishes afterward. And it takes a lot of time. So I don’t do it as much as Emily does. But I do bake when I can do it with my daughter, because I dual purpose it as an “arts and crafts” time and learning experience for her. And since I got tired of waiting for Emily to send me some of the pumpkin cheesecake muffins I requested (ahem ahem), I thought I’d take matters into my own hands (I mean really Emily, it’s not like you’re a busy lady or anything).
The best part about baking from scratch? You can pick your ingredients and know exactly what’s in your food. Today’s project? Pumpkin muffins. And because, according to my religion, if I’m going to bake, it better either be apple pie or include chocolate … CHOCOLATE Pumpkin Muffins.
When I bake, I rarely find one recipe that fits my needs. I normally combine about 4 different recipes and see what I get. Today I used a base from Pinch of Yum, but modified with notes/thoughts from other recipes, as I usually do. Typically, my final version is not much like the original, and also not as beautiful, but at least I feel like it’s my own.
Of course today I forgot to read my own notes and left out the vanilla. The chemists in my family might scold me … they are great recipe readers. Luckily the worst case here is flat or bland muffins and not an explosion.
So here’s the thing. After I made them, I decided the “Healthy” version of Pinch of Yum’s recipe was not the right one for me to start with since I wasn’t doing the glaze (not enough fat, turned out a teensy bit dry). So I looked back at the original recipe she modified and decided I should have added the full amount of fat (which I will put in the recipe below). And I had added a bit of ground ginger which my husband didn’t like. So I will leave it out from the recipe below (but you could include it if you wanted to experiment).
Overall they turned out pretty good. Not perfect. Hopefully the modified recipe below will be even better. Let me know what you think.
Pretty standard so far. Mix dry and wet ingredients together. Here’s where the magic chocolate wand comes in.
Take 1.5 cups of the pumpkin mixture and add to 1 cup of melted chocolate chips (for example, low ingredient chocolate chips from Enjoy Life).
Now spoon alternating scoops of regular pumpkin and chocolatey pumpkin batter into your greased muffin tins. My daughter did these (therefore they may not end up looking perfect).
You could randomly stick a spoon or knife a few times in each and cut through it to get more of a swirl effect.
Bake for 18-20 minutes, or until the tops are puffy and spring back. Voila!
Remove from the muffin pan and let cool. You could glaze them if you like. But I am sort of a purist. I prefer warm muffins with a chunk of real butter (you could even make your own like Emily!).
- 3 cups of flour (I used whole wheat pastry flour)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 can pumpkin (not pie filling) (I used organic pumpkin from Trader Joe’s)
- 3/4 cup of oil (I used coconut oil)
- 1/2 cup honey
- 1/2 cup real maple syrup
- 3 tablespoons milk
- 3 eggs
- 1 cup chocolate chips
- Combine dry ingredients in one bowl, wet ingredients in one bowl.
- Combine the wet and dry ingredients, stir until combined (but not too much, or you will get tough muffins)
- Take 1.5 cups of the batter and add it to 1 cup of melted chocolate chips.
- Fill muffin tins with a combination of regular and chocolatey batter (equates to about 2/3 regular, 1/3 chocolatey)
- Bake at 350 for 18-20 minutes
Now enjoy with a cup of coffee or hot apple cider.
P.S. Do you have pumpkin fever, and is the only cure more pumpkin? If so, don’t worry … we have you covered. Check out this recipe for Pumpkin Cheesecake Muffins. I am still waiting for my shipment from Emily.