Tuesday, October 30, 2012

Pumpkin Muffins

Hope everyone in Hurricane Sandy's path weathered the storm safely.  We were lashed by the outer reaches of it yesterday and today, and it's much colder than it usually is for the end of October, but that's about all the  storm news to report from here.  There was snow on the rooftops this morning, but it was gone (either melted or blown away!) by noon.

Luckily I had nowhere to go today, so after days and days of having to be up and out early (including both Saturday and Sunday), I took advantage of the clear schedule and slept in a little this morning, and baked a batch of pumpkin muffins.  I searched through my blog kitchen archives and can't believe I have never shared this recipe here before.  It is such a staple in my household.  I can't remember where I originally came across this recipe--probably another blog--but I've been making it for years.  I've tweaked it a bit (reducing the sugar), and here is my iteration of it:

Pumpkin Chocolate Chip Muffins

1 1/2 cups flour
1 1/2 cups white whole wheat flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups sugar
15 oz can pumpkin (or 2 cups cooked pumpkin)
2/3 cup applesauce
1/3 cup canola oil
2 cups semi sweet chocolate chips

Preheat oven to 350 F.  Spray muffin tin with cooking spray or line with muffin liners.  In a large bowl, mix dry ingredients together. In another large bowl, beat eggs and stir in sugar.  Add pumpkin, applesauce, and oil to the egg mixture and mix well.  Stir wet ingredients into dry and stir just until dry ingredients disappear into wet ingredients.  Stir in chocolate chips.  

Spoon batter into muffin cups and bake for 20 to 25 minutes.  Cool on a wire rack.  Makes about 34 muffins.  (If you use the original measurements of 2 cups of sugar, you can easily get a full 3 dozen muffins.)

You can make mini muffins instead if you prefer.  Use mini chocolate chips instead of full-size chocolate chips and bake at 350 for 13 minutes.  The yield for mini muffins is 6 dozen.

These freeze well.  After I bake them we eat them fresh for a day or two, and then I put them in the freezer.  The kids take them to school in their lunch boxes for dessert.  We put them in the lunch box frozen in the morning, and they thaw by lunch time.  If anyone wants one at home, a muffin will thaw in the microwave in about 10 seconds.

Muffins are my preferred thing to bake because I am content having just one muffin a day.  With cookies, I will eat a cookie here and there throughout the day until I've had 6 (or more) cookies before I realize what I've done, but muffins are too decadent to eat repeatedly.