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My Kind of Pumpkin

26 Jan

I’ll be the first to admit that I don’t go nuts over pumpkin. I don’t rush to Starbucks each September for a pumpkin spice latte. I’ve been known to bypass the pumpkin pie in favor of other goodies at Thanksgiving, and while I’ll eat a piece of pumpkin roll or a pumpkin square, I don’t hide the fact that for me, those goodies are all about the frosting/filling.

We did, however, receive a couple of pie pumpkins at the end of our CSA, and since I wasn’t ready to make pie, I roasted them (per Annie’s method) and froze the puree. I figured I’d find a use for it sooner or later! I stumbled on a muffin recipe over at Smitten Kitchen, and, in spite of my ambivalence toward most things pumpkin, I will be the first to admit that these are a keeper.

First of all, they’re incredibly easy to make. In my mind, muffins should be quick and easy. If I want a breakfast with multiple steps, I’ll make cinnamon rolls or something. Since I upped the amount of pumpkin in the recipe, I figured I could also add some oatmeal (these ARE muffins, after all, not cupcakes). They’re nice and moist (thanks to all of that pumpkin!), and they go well with the handful of mini chocolate chips that just happened to find their way into the mixing bowl. 🙂

PumpkinMuffins

Pumpkin Chocolate Chip Muffins

1 1/2 cups flour (I used a combination of white whole wheat, whole wheat pastry flour and regular all-purpose flour)
scant 1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 lb. pumpkin puree (Deb’s recipe calls for 1 1/3 cups of puree, which is what I used the first time I made these. The second time, I discovered that there was just a little left in the freezer bag, so I added it all.) 
1/3 cup canola oil
2 large eggs
1 1/4 cup sugar
1/2 cup mini chocolate chips
cinnamon-sugar, for sprinkling

Preheat oven to 350 degrees. Line muffin cups with paper liners. (I got 24 mini-muffins and then another 10 or so regular-sized muffins out of one batch.) 

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

Mix the pumpkin, oil, eggs and sugar together in a large bowl. Add the dry ingredients to the bowl with the pumpkin mixture and gently stir until almost combined. Pour the chocolate chips into the bowl and stir the batter a couple more times, until the chips are incorporated and the flour is all mixed into the batter.

Divide the mixture between the prepared muffin cups, filling them about two-thirds of the way full. Sprinkle the top of each muffin with cinnamon sugar. Bake until muffins test done with a toothpick, about 22 minutes. (I start checking them around 18 minutes or so.) Remove from the oven and let cool in the pan for about 5 minutes, then let muffins cool completely on a wire rack.

Adapted from Smitten Kitchen, who got the recipe from the American Club in Kohler, Wisconsin, via Gourmet magazine

Click here for a printable version.

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2 Comments

Posted by on January 26, 2014 in Breads, Muffins & Rolls

 

Tags: , , , ,

2 responses to “My Kind of Pumpkin

  1. Kirsten

    January 30, 2014 at 1:36 pm

    Beth,
    Excellent job preserving your CSA veggies for use in the off season!
    I’m a big fan of pumpkin chocolate chip muffins, though I like to “soaked-oat-method” mine because I’m feeding them to my kids for breakfast, not dessert!
    Thanks for the reminder to get out the packages of pumpkin and play!

     
    • Beth

      February 10, 2014 at 7:03 pm

      That’s a good idea! I’ll have to remember that next time (and remember to plan ahead)!

       

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