Well, last night was Beggar’s Night here in our town, and naturally we totally blew it. Seriously, it’s amazing how out of touch you can become when your kids are no longer around to keep your schedule straight. Not only did I completely forget to buy any candy, we weren’t even home. That completely dark house seemingly occupied only by huge snarling dogs that all trick-or-treater’s see in their nightmares? Yeah, that’s us. Nice.
Anyway, to celebrate the day when pumpkins practically appear to come to life, I decided to make something from one of the last fresh pumpkins in our pantry. If you need instructions on how to turn fresh pumpkin into pumpkin purée, check out my post from a couple of weeks ago. If you don’t have fresh pumpkins just lying around, no problem, you can use canned. In fact, the recipe I used is adapted from one by the Libby’s canned pumpkin people.
This recipe is super easy and goes together really fast once you have your pumpkin purée made up. Feel free to change up the combination of spices or even eliminate some of them. I know there is this stuff that’s actually called “pumpkin pie spice” but I never use that. Since I have weird issues surrounding nutmeg, and also ginger to some extent, I find that I have to blend the spices for most pumpkin recipes myself.
Start out by combining all of your dry ingredients in a small mixing bowl. I used a combination of whole wheat and all-purpose flours for this, but you could also use just all-purpose flour if you want. Anyway, set that aside while you put the rest of the recipe together.
And the melted butter. Remember that in any recipe, melted butter and oil are completely interchangeable. In fact, the original recipe for these muffins calls only for oil. But, y’know, I love butter so I went ahead and threw some in.
Scoop your batter into a greased muffin tin. Use your best judgment on the size here. I like to fill the muffin cups pretty full and make larger muffins, some people like to only fill halfway. If you make the bigger muffins like I did, this recipe will make 24.
Eat one now, eat two for breakfast tomorrow morning. Take a few to a friend, or to that church potluck (just in case your house is full of Halloween candy). OK, or eat them all yourself if you forgot about buying Halloween candy…
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- ½ teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 2 cups pumpkin puree
- ½ cup vegetable oil
- ½ cup melted butter
- 2 cups chocolate chips
- Streusel Topping
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, partially softened
- Preheat oven to 350 degrees. Prepare muffin tin by lightly greasing or spraying cups.
- Combine flours, baking soda, baking powder, cinnamon and salt in small mixing bowl. Set aside.
- Crack eggs into large mixing bowl and whisk lightly. Add sugar and stir to combine. Add oil and butter and stir. Add pumpkin and mix well. Gradually stir in flour mixture just until fully combined. Fold in chocolate chips.
- For streusel topping, combine sugar, flour, and cinnamon in small bowl. Cut in butter with pastry blender.
- Pour batter into prepared muffin cups. Sprinkle streusel topping over each cup. Bake for 20 to 25 minutes or until toothpick inserted near center of muffin comes out clean.
- Cool in pan on wire racks for 5 minutes. Remove muffins from pan and continue cooling on wire rack.