Are these muffins or cupcakes? I still haven’t decided. They taste dangerously like dessert, but look as innocent as a muffin. You be the judge.
We all know pumpkin and chocolate belong together. So last year, I created this little snack for our trip in search of the Great Pumpkin. It was loved by babies and adults alike. But, as is often the case, I was unable to find any trace of my recipe. After wasting much time and energy looking through my scraps of notes, I resorted to Plan B … a new recipe. But sometimes that just leaves room for more creativity. I know I didn’t add cream last year, on which I can only blame sleep deprivation. Always add cream, if there is an opportunity I say! Along with freshly ground Ceylon cinnamon and grated ginger root. It is the quintessential lesson in cooking: if you start with good ingredients, you end with a delicious result.
So, if you find yourself with a fresh pumpkin and a bit of time, give these a try. I dare to say they will not disappoint. Happy Harvest!
Pumpkin Chocolate Chunk Muffins
by Stephanie Kunstle
Makes about 18 muffins
- 1 3-lb. sugar pie pumpkin (about 1,170 g)
- 2 c flour
- 1/2 c brown sugar
- 2 and 1/2 tsp. baking powder
- 1 tsp. freshly ground Ceylon cinnamon
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. freshly grated ginger
- 1/2 c. heavy cream
- 2 eggs
- 1/3 c butter, softened (6 Tbsp.)
- 1 and 1/2 c. dark chocolate chips or chunks (at least 60% cacao)
- powdered sugar for dusting– if you feel like switching the mood from muffin to cupcake
- Scrub the outside of the pumpkin, slice in half to scoop out seeds (save for roasting!), and slice into wedges.
- Steam in a steamer basket, lid on, over boiling water for 10-15 minutes, until a fork easily pierces the flesh.
- Let the steamed pumpkin cool, and then slice off skins and using a food processor or blender pureé until completely smooth. Measure out 12 ounces in a liquid measuring cup to be used for this recipe. The remaining pumpkin (about 4 oz. or so) can be used for another purpose later- freeze or refrigerate.
- In a standing mixer, combine flour, brown sugar, baking powder, Ceylon cinnamon, ginger, salt, and baking soda. Add pumpkin pureé, heavy cream, eggs, butter and mix to combine. Then beat well for a couple of minutes until smooth and fluffy.
- Gently fold in chocolate, and pour into a well-buttered muffin pan, or paper muffin cups.
- Bake at 350 F for 30-40 minutes, until golden and an inserted toothpick comes out clean.
- Let cool a little and then dust with powdered sugar, if you so desire!