November 13, 2015
Okay, it’s November. Time for the obligatory pumpkin recipe.
I suppose that over the years, I’ve often neglected pumpkin because I have an unwritten rule that desserts should contain chocolate. Therefore, the pumpkin pies and pumpkin rolls were overlooked. Now, in my maturity, I see their value and appreciate their goodness. And you know, pumpkin used to be limited to desserts before it made its way into coffee, butter, and soaps and lotions.
So pumpkin in a muffin? Now one of my fall favorites. These muffins are delicious with a cup of coffee in the morning. Oh, and the chocolate chips are a welcome, if not necessary, ingredient.
Pumpkin Chocolate Chip Muffins
1 2/3 cups flour
1 cup sugar
½ teaspoon cinnamon
1/8 teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup canned pumpkin
½ cup butter, melted
1 cup semi-sweet chocolate chips
Preheat oven to 350. Melt butter and set aside.
Combine dry ingredients. In a separate bowl, stir together eggs, pumpkin, and butter.
Stir pumpkin mixture into flour. Add chocolate chips.
Spoon into prepared pan.
Bake about 18 minutes.
Makes a dozen muffins.
*Adapted from recipe in “Don’t Panic, Dinner’s in the Freezer.”