Tuesday, April 28, 2009

Insanely Good Pumpkin-Chocolate Muffins


True to its name, these are INSANELY good! When my college roommate Laura found out I started this cooking blog, she eagerly shared this recipe and said it "was seriously the most amazing muffins [she] has ever had in [her] life!", and Laura is an excellent cook. How could I NOT try it? The combination of flavors were perfect (even for me who's not a strong cinnamon flavor gal), and the end result? A fluffy, moist, crumbly muffin with a touch of chocolatey goodness. My DB groaned at his first bite. I know that I'll be making this year round... and probably another batch this week. To make the muffins uniform in size, I used my large cookie scoop, which was the perfect amount. Although not necessary, I also made a not-too-sweet cream cheese spread (recipe below) to accompany the muffins- something that would not overpower the muffins but make a good compliment. 4/29/09 UPDATE: I brought these into work today and got rave reviews!

Ingredients:
1-3/4 cups all-purpose flour
1-1/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/8 tsp ground cloves
12-oz bag chocolate chips (I used chocolate chunks and LOVED the large chunks!)
15-oz can 100% pure pumpkin
1/2 cup milk (I used skim milk)
1/2 cup vegetable oil
2 Tbsp molasses

Directions:
1. Preheat oven to 400 degrees. Line muffin pan with liners.
2. Combine all dry ingredients (flour through cloves) into a large bowl and stir well. Add chocolate chips and stir. (Dusting the chocolate chips with flour helps to prevent the chips from sinking to the bottom of the cake batter.)
3. In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
4. Pour wet ingredients into the dry and mix, just until combined.
5. Fill the muffin cups full.
6. Bake for 18-20 minutes (I baked them for 19 minutes), until a toothpick inserted in the center comes out clean.
Eat and be merry!


Yield: 18 muffins
Source: Adapted from SundryBuzz (As suggested by Laura)

Cream Cheese Spread
8-oz package cream cheese, softened
1 stick unsalted butter, softened
1/2 Tbsp vanilla
1-1/4 cups powdered sugar

Directions:
1. In a stand mixer bowl fitted with a paddle attachment, mix cream cheese and butter on high speed until light and fluffy, approx. 5 minutes.
2. Add vanilla and mix.
3. Slowly add powdered sugar until all sugar is incorporated. Mix for 3 minutes on high, scraping down the sides of the bowl.

5 comments:

Melissa said...

Looks amazing!!!

Joelen said...

Chocolate and pumpkin is a great combo - yum!

thecookingnurse said...

These look really yummy!

Michelle said...

these look soooo good! Im going to try these!

Naomi said...

These are definitely my favorite muffins!!! We ate all of ours already :)

 
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