Sunday, December 11, 2016

Pumpkin Chocolate Chip Mini Muffins

Platter of Pumpkin Chocolate Chip Muffins
Perfect for Potlucks

Recipe from Melinda

My colleague Melinda brings the most exquisite treats to share with us at the library. Her recent muffins disappeared in record time, being an unusual combination of seasonal pumpkin, spices, and chocolate. I scaled her recipe down to mini muffins, which were a big hit at game night. Their small size works well for holiday potlucks and parties for the same reason—when there’s ample food, just a small muffin (or two) will suffice. Also, the small size makes them easy finger foods for cocktail parties, crowded events, and gaming tables. These muffins are not too sweet, so chocolate and spice take center stage.

Try these easy-to-make muffins at the next potluck or event where you’ve agreed to bring food. Surprise your family or spread chocolate-y cheer among your coworkers. Happy holiday season to all!

Two Muffins on Plate
Magnificent Mini Muffins
Pumpkin Chocolate Chip Muffins
48 mini muffins, or 12 regular

butter for greasing muffin pans
1 - 2/3 cups all purpose flour
1 cup granulated sugar
1½ tsp. cinnamon
1 tsp. ground ginger
½ tsp. nutmeg
¼ tsp. mace
¼ tsp. ground cloves
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2 large eggs
1 cup pumpkin (half of 1 lb. can, or homemade)
½ cup butter, melted
1½ cups chocolate chips*

Preheat oven to 350 degrees F. Grease mini muffin pans (2 pans of 24 muffins each) generously with butter.

In a large bowl, whisk together flour, sugar, cinnamon, ginger, nutmeg, mace, cloves, baking soda, baking powder, and salt. Set aside.

Mini muffin pan filled with batter: 24 equal cups
Fill Muffin Cups Evenly
In medium bowl, beat eggs until fluffy. Whisk in pumpkin and melted butter until well blended. Stir in chocolate chips.

Pour wet ingredients over dry ingredients. Fold in with rubber spatula until dry ingredients are just moistened. Don’t overwork, or muffins will be tough!

Use a rounded tablespoon or measuring spoon to scoop batter evenly into prepared muffin pans.

Bake for 15 – 20 minutes, until puffed and springy when touched in the center.

Remove from oven, and remove muffins from pan to cooling racks. When cool, store in plastic bag or sealed container—unless they are all eaten immediately!

*Original recipe contains toasted almonds and chocolate chips. For this variation, reduce the chocolate chips to 1 cup, and add ½ cup of unblanched sliced almonds, toasted in the oven (or dry skillet on medium heat) for about 5 minutes before starting the recipe. Add the (cooled) toasted almonds to the batter along with the chocolate chips.

Bowl of Dry Ingredients with Whisk
Preparing Dry Ingredients

Pumpkin Mixture with Chocolate Chips Added
Prepare Wet Ingredients

Partially Mixed Batter with Rubber Spatula
Fold Ingredients Together, Don't Overmix!

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