Pumpkin Chocolate Chip Muffins

It’s a recipe for fall, y’all! It’s been a while since I’ve posted…anything. I started two other special posts which have both been patiently waiting to be finished and published, but work kinda took over while I was traveling so I’ll get ’em up this week. Promise!

What’s up next? So glad you asked! Two new “TOP 5” posts: one is on my top five travel tips, while the other is on my top five tips for those of you considering blogging. Stay tuned!

Snow!I’m really excited to share both of those, but just for today I had to start with this bad boy of a post in honor of a perfecly snowy Sunday here in Oklahoma! We only got a little snow…but of the little we got – it was enough to inspire the crazy wannabe baker in me to get started. I felt compelled to bake something pumpkin-like with the cans of pumpkin puree lining the aisles at the local grocery store, the fire in our fireplace, and the simple fact that I’m home. Home home home.

I love being home.

I found a recipe that deliveres a perfect little dose of pumpkin as my favorite season of autumn comes to a close: Pumpkin Chocolate Chip Muffins. High fives for this post goes out to Marg from food.com – thanks for the recipe!

Now, I’ll have you know that before I left for my last two week stretch of work-travel back East, I put on my fancy pants and actually made pumpkin puree from scratch. Like, from an actual pumpkin…not a can. Totally did! I was so proud of myself. I followed the instructions from my favorite Oklahoma homecook, Ree Drummond. Check out how to make it from scratch here: Homemade Pumpkin Puree.

I made it, froze it, and when I came back from my trip it was gone. Gone. I was devistated. No wonder Justin Timberlake wrote a song about it. Gone. It’s heartbreaking to make something from scratch and then have to start over when you’re toooootally not in the mood. It wasn’t Sean’s fault, btw. Just for the record – there was an issue with our new fridge/freezer’s power while I was gone and the poor guy had to throw everything out and buy new stuff. Sooooo those cans of pumpkin puree were lookin’ pretty good today.

Here’s what you’ll need:

Ingredients

2 Eggs (the picture above looks like 3, but 1 was a double yolk…so I just went with it!)

1 cup – Sugar

1/2 can (8 oz) – Pumpkin Purree

1 & 1/4 cups – Canola or Veg Oil

1/2 tsp – Vanilla Extract

1 tsp – Ground Cinnamon

1 tsp – Baking Powder

1 tsp – Baking Soda

1/2 tsp – Salt

6-8 oz – Semi-sweet chocolate chips

 

*Pre-heat your oven to 400 degrees.

STEP 1:

Mix the eggs, pumpkin puree, vanilla, and oil into a bowl until it’s nice and smoooooooth lookin’.

STEP 2:

Then add the cinnamon, baking powder, baking soda, and salt.

STEP 3:

Easy, right? Then the flour…in stages. Dumping it in all at once means that you will be wearing most of the flour. Ain’t no time for that. So add it in slowly, but steadily. It’ll look like this: Steps 1 and 2

STEP 4:

Then, remove the whisk/paddle/whatever if you’re using an electric mixer, and make sure you fold in the chocolate chips with a spoon/spatula.

STEP 5:

I’m a HUGE fan of these parchment paper wrappers. They’re so easy. Now, this recipe calls for about 15 muffins but I wasn’t about to use two different trays, so I just made all 12 a little larger and it worked out beautifully. So, either spray or greeze the pan or fill the paper cups about half way. IMG_7821

STEP 6:

Into the oven they go for about 20 minutes or less! 20 minutes was great for these rockstars since I filled ’em pretty well.

STEP 7:

Let them cool for about 5 minutes and enjoy!!! IMG_7846

Boom. Delicious muffins prepared, baked, and enjoyed in under an hour.

Happy baking!

 

A Tale of Two Muffins

This morning I woke up, made myself a cup of coffee, and watched the 8:30 a.m. episode of The Pioneer Woman – pretty standard Saturday morning so far. Ree made her precious family  some cinnamon sugar muffins to kick off some hard work on their beautiful Oklahoma farm. And then it happened. My eyes widened…my caffeine-induced energy spiked…and I wanted to bake. There was no stopping me. I turned to Sean…

Me: So I wanna bake something. I think muffins.

Sean: Chocolate chip and banana.

Me: No bananas.

Sean: Chocolate chip and cinnamon.

Me: Hmmmm….I was thinking about apple cinnamon. I’m pretty sure I want apple cinnamon.

Sean: Chocolate chip…and….chocolate chip…….chocolate…….chip.

Hehe. He’s pretty cute. But oohhh it was ON! Who was gonna win this battle? Luckily – brilliance stepped in.

I researched a few simple apple cinnamon recipes scattered online and decided to adjust the basics to my own variation for the batter and then split it into two separate bowls right before adding the final key ingredient. Problem solved! One dozen muffins – 6 apple cinnamon, 6 cinnamon chocolate chip.

As Ree Drummond, the Pioneer Woman, says, “Here’s the cast of characters:

Flour – 1 1/2 cups

White Sugar – 1/2 cup

Light Brown Sugar – 1/4 cup

Baking Powder – 1 1/2 teaspoons

Ground Cinnamon – 1 teaspoon

Ground Nutmeg – 1/8 teaspoon (or…just 3-5 sprinkles if it has a filter)

Milk – 1/2 cup

Unsalted Butter (melted) – 1/2 cup

Salt – 1/4 teaspoon

1 Egg (slightly beaten)

1 Apple (pealed, cored, and diced up into little cubes)

1/2 cup of Semi Sweet Chocolate Chips

Penzeys Spices

I’ve gotta add a little shout out here to my girl Jeanne for her contribution to this recipe. For my 30th birthday back in February she and her husband, Travis, gave me some AMAZING Penzeys spices. You better believe I packed these bad boys up carefully when we moved from MD to OK last month. It was time to break out the Penzeys nutmeg and cinnamon for today’s little tale. Jeanne’s fellow blogger who loves to try new recipes, so be sure to check out her delicious recipes here: Jeanne’s Kitchen!

And there you have it! The entire “cast of characters” needed for my own little adjusted recipe for 6 apple cinnamon muffins and 6 cinnamon chocolate chip muffins. Be sure to PRE-HEAT your oven to 375 degrees. Now, here’s how “the tale of two muffins” unfolded:

STEP 1

Combine the flour, white sugar, light brown sugar, baking powder, salt, ground cinnamon and nutmeg together in a bowl/mixer.

STEP 2

Add in the milk, melted butter, and slightly beaten egg to the dry ingredients. Stir slowly, or have the mixer on low. Combine until it looks all fabulous…like this:

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STEP 3

Are you on the edge of your seat!?! Here’s where the magic happens. Separate the batter evenly into two bowls. In one bowl add as much chocolate chips as you’d like. In the other, yes – very good, add the diced up cubes of apple. I didn’t use the whole apple by the way. I only really used like, half of it. You can use as much as you’d like…but be mindful of how the apple will create way more moisture in the muffins depending on how much you add.

STEP 4

Grease or spray a 12-cup muffin pan. Fill 6 with the apple cinnamon batter and the other 6 with the chocolate cinnamon batter. Then, into the oven it goes for 18 minutes.

6O9C1974STEP 5

Check on them periodically, but 18 minutes at 375 degrees should definitely do the trick. Take them out and let them sit for about 5 minutes. Meanwhile, melt a tablespoon of butter and brush it over ONLY the six apple cinnamon muffins. Then…sprinkle over a little sugar! Tehe!

STEP 6

Woooohoooo! Enjoy. We sure did. We each thought our original preference was the best. Sean loved the Cinnamon Chocolate Chip Muffins, while I loved the Apple Cinnamon Muffins.

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The beauty of this recipe is that you can add anything to it. There are so many possible variations to the key ingredient that you could play around with, like…blueberries with a little lemon or orange zest thrown in there? Heck yeah! Or maybe go a little crazy during the holidays and make some white chocolate chip and cranberry muffins with this batter. Ooohhhh the possibilities 🙂

Happy baking, friends!