This week I decided to make my recipe early for Tuesdays with Dorie. So Friday morning I set out to baking. I’m not much of a pumpkin fan, at least not pumpkin pie, too dense and TOO much pumpkin flavor for me. I do enjoy pumpkin cheesecake and some other pumpkin treats, and there are definitely others in my house who do, so I decided to give it a go.
I really am glad that I did! This recipe is truly delicious. It called for nuts, which I like but no one else in this house does (ugh) so I switched out the nuts for milk chocolate chips. It also called for sunflower seeds to decorate the tops. I KNEW if I did that no one would eat them (except for me and my hips are big enough thank you very much) so I eliminated that step. That left them a little naked, so to jazz them up a little, I dotted a few extra chips on the tops of half of them, and drizzled melted almond bark on the other half. YUM!!
The recipe called for baking these for 25 minutes in a 400 degree oven. I felt that was too high and worried they would burn, so I dropped the temp to 375. I checked them after 20 minutes and they were still a little underdone. 5 more minutes did the trick and they are wonderful. I was going to make my Cinnamon Butter with this, however the addition of the chocolate chips eliminated any need for additional toppings or spreads. Not to say this wouldn’t be divine heated up with a bit of butter, yummy!
This week’s TWD recipe, Pumpkin Muffins, was chosen by Kelly of Sounding My Barbaric Gulp. Visit her blog if you would like to get the recipe! :) To see how other TWD bakers faired on this recipe, check out the blogroll!
More Muffin Recipes
- Banana Muffins
- Blueberry Muffins
- Fresh Strawberry Muffins
- Shortcut Zucchini Muffins
- Cinnamon Streusel Muffins
- Chocolate Chip Banana Muffins
Chocolate Chip Pumpkin Muffins
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- pinch of ground allspice
- 1 stick 8 tablespoons unsalted butter, at room temp.
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup canned unsweetened pumpkin puree
- 1/4 cup buttermilk
- 1/2 cup golden raisins
- 3/4 cup milk chocolate chips separated
- Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.
- Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
- One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
- Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
- Stir in the raisins and 1/2 cup of the chocolate chips. Divide the batter evenly among the muffin cups and using the remaining 1/4 cup chocolate chips, dot the top of each muffin.
- Bake for about 17-20 minutes, or until a knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.
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Nice job on the muffins–I love the chocolate drizzled on top. We had chocolate chips in some of our muffins, too, and my girls really liked them.
Lovely muffins and great pictures!!
I love how the chocolate designs remind me of a party. But I do not understand how people can not like nuts? I just bought Dories book for $9.99 at Ross so I plan to join this week.
And cinnamon butter? Now I am going back for that. Thanks.
I bet adding chocolate was the way to go! I also subbed plain yogurt for the buttermilk since that is what I had and I think that leant to them being a little dense.
Way smart lady, like you, I consider what others in the house or out will eat when I bake. This time it was easy to please everyone by splitting up the choices. Fun Fun. I’m sure your family enjoyed your festive and yummy pumpkin/chocolate muffins. I would.
Passionate Baker says
yummmm, your muffins look great!!
Thanks for visiting my blog! This is my first time to yours and I love it, everything looks delicious and you have me craving cheddar muffins! Your pumpkin muffins look so perfect, they could be an advertisement out of a fancy foods magazine. I love the chocolate pumpkin combo and the drizzle looks so sophisticated. I really love pumpkin cheesecake but am also not a huge fan of pumpkin pie. My husband on the other hand loves pumpkin pie but won’t touch pumpkin cheesecake, so I completely understand about picky people in your household :)
that platter of muffins sure looks inviting. and the cinammon butter sounds divine.. *drools*
Your muffins look fantastic Amanda! I thought about using chocolate chips, but then didn’t. I bet they tasted wonderful! Love, LOVE the chocolate drizzle!
The Food Librarian says
So so cute! I love the chocolate drizzle!
I love that you think chocolate drizzle or chips are better for our hips than the nuts! I laughed out loud. I love both of them and would not be able to decide between them. Your muffins look fantastic, as always.
These look great! I love the addition of chocolate!
I love the chocolate drizzle. What a way to dress up the muffins. They look really tasty. Great job.
WoW! These look great Amanda, and your pictures show them off very nicely!