Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins
Source: Food Network

This recipe yields some dense and spicy pumpkin muffins. I’d advise not filling the muffin tins all the way or using a mini-muffin tin, as smaller portions might be easier to enjoy 🙂

Makes about: 24 muffins
Prep time: 10 minutes
Bake time: 20 minutes

Ingredients
½ cup canola oil
6 tbsp molasses
4 eggs
2 cups canned pumpkin (~14 oz can)
2 tsp vanilla
1 ½ cup buttermilk
1 ½ cup brown sugar
2 cups all purpose flour
2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
¼ tsp ground nutmeg
1 cup chocolate chips

Equipment
Muffin pans

Directions
1. Preheat oven to 400F. Prepare a muffin pan by lining with paper liners or by coating with cooking spray.
2. Mix together the oil, molasses, eggs, vanilla, and buttermilk.
3. Mix in sugar.
4. Blend in canned pumpkin until well combined.
5. Mix in baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
6. Stir in all-purpose and whole-wheat flours until just combined.
7. Stir in chocolate chips.
8. Spoon batter into prepared pans. Bake for 20-25 minutes, or until a knife inserted in the center comes out clean.

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Pumpkin Tea Cake from Tartine

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‘Pumpkin Tea Cake from Tartine
Source: Tartine
http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508

This pumpkin cake is moist and spicy. The original recipe says not to overmix the batter, as you will end up with a coarse tough crumb. Apparently, this is because overmixing will develop the gluten.

Makes about: 1 large loaf
Prep time: 10 minutes
Bake time: about 1 hour

Ingredients
1 c vegetable oil
1 1/3 cup sugar
3 large eggs
1 ½ tsp baking powder
½ tsp baking soda
1 tbsp +2 tsp cinnamon (=5 tsp cinnamon)
2 tsp nutmeg
¼ tsp cloves
¾ tsp salt
1 2/3 cup flour
1 c + 2tbsp pumpkin puree (I used 1 cup)
Topping: 2 tbsp brown sugar (optional)

Equipment
Loaf pan, lined parchment lined

Directions
1. Preheat oven to 325F. (I baked at 350F, and it was fine).
2. Beat together vegetable oil, sugar, and pumpkin puree.
3. Beat in eggs one at a time.
4. Add in baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Mix until combined.
5. Stir in flour.
6. Pour into prepared pan. Sprinkle with sugar if desired.
7. Bake for 1 hour, or until a knife inserted in the center comes out clean.

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Pumpkin Bread from Jillian’s Mom

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Pumpkin Bread from Jillian’s Mom
Source: Jillian’s mom
I got this recipe from a classmate, who passed it on from her mother. It makes delicious fluffy and spicy pumpkin bread, and it’s also really easy to make.

Makes about: one 9×13 pan (~24 pieces) or 1 large loaf
Prep time: 10 minutes
Bake time: 1h-1.5h

Ingredients
½ cup oil
½ cup water
1 cup pumpkin puree
2 eggs
1 ½ cups sugar
¼ tsp baking powder
1 tsp baking soda
½ tsp cloves
½ tsp cinnamon
½ tsp nutmeg
¾ tsp salt
1 2/3 cup flour

Equipment
Nothing special, except for a 9×13 baking pan or a loaf pan, lined with parchment paper.

Directions
1. Preheat oven to 350F.
2. Mix together pumpkin puree and eggs.
3. Mix in water, oil, and sugar.
4. Stir in baking soda, baking powder, cloves, cinnamon, nutmeg, and salt.
5. Stir in flour.
6. Pour into prepared pan. Bake for 60-90 minutes, or until a knife inserted into the center comes out clean.

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