Sunday, December 12, 2010

Weekend Cooking: Pumpkin Chocolate-Chip Muffins

Two hours or so ago, I posted this as my Facebook status:

"Pumpkin chocolate-chip muffins out of the oven and cooling down ... the perfect snack for the Eagles game in a little bit."

Seems that there is a bit of a craving for pumpkin chocolate chip muffins this evening, based on several requests I've gotten for the recipe. 

Well, your wish is my blog post on-demand.

But first, a bit of explanation.  I was looking for a (fairly healthy) muffin recipe to give the kids' for breakfast tomorrow morning, and the thought occurred to me to look in one of my many recipe binders.  Lo and behold, I re-discovered a three-ring binder of recipes I had printed out back in the mid-late '90s when I was a member of several food listservs (Eat Low Fat, KitMailbox, and Fatfree, just to name a few).  I had a recipe software program called MasterCook.  There were some pretty tasty recipes shared among the participants of those listservs.  (Does anyone else know what I am talking about here?)

Anyway, so I made a binder of my favorite recipes from this list and one of them was Publick House Pumpkin Muffins ... which I made tonight. 

1 cup Sugar
1/4 cup light vegetable oil
2 Eggs
3/4 cup canned pumpkin
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon Nutmeg (I didn't have any nutmeg, so I omitted)
1/2 teaspoon salt  (whoops!  totally forgot this)
3/4 cup Raisins (omitted)
1/2 cup chopped walnuts; *opt'l  (omitted) 

(I added approximately 3/4 cups of chocolate chips)

Preheat oven to 400F. Generously grease a 12 cup muffin tin (even nonstick tins including the flat spaces between the muffins). Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and
spices. Quickly stir together both mixtures. (Don't overmix.)

Fold in raisins and walnuts. (This is where I added the chocolate chips.) Fill prepared muffin cups two-thirds full and bake 18 to 20 minutes, until golden brown. If you prefer large, crusty muffin tops, fill the cups to the top. As they bake, the tops will run together. To test  for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.

Enjoy!  (and go Eagles!)

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

copyright 2010, Melissa (Betty and Boo's Mommy, The Betty and Boo Chronicles) If you are reading this on a blog or website other than The Betty and Boo Chronicles or via a feedreader, this content has been stolen and used without permission.


Peppermint Ph.D. said...

sounds delicious!! My oldest daughter made blueberry and poppyseed muffins this week for a tea party assignment at school. She made plenty for the party as well as our breakfast for several days :) Nothing like a good muffin to start the day!

Beth F said...

Ha!!! I used to be (and still am) on a ton of those list-serves. I loved Eat Low Fat. I bet we ran into each other years ago and didn't know it! Too funny. I have MasterCook, but I haven't been keeping up with it.

I need to try these. This is the second pumpkin recipe this week, and we love pumpkin in my house.