The calendar may not be ready for Fall, but I sure am. This weekend's weather was so nice - temperatures in the 70s, sunny with a cool breeze - just what I like. I don't want the hot and humid summer days anymore. Plus, Fall means we are closer to Thanksgiving Break. To get myself in the Fall mood, I decided to make something with pumpkin. I bought 2 cans last year just to have in my pantry, but these would be great with fresh pumpkin puree too. I'm lazy - making fresh pumpkin puree was too much work for me when I tried it last year so I stick to the canned stuff.
I've said before that I'm not a big fan of pumpkin pie, but pumpkin baked into bread or muffins or cakes sure is yummy. These muffins are exactly that - yummy! The cinnamon sugar sprinkled on top of the muffins before baking add a sweet crunch to the top, the insides are super moist, and the chocolate chips add a surprising sweetness in every bite. I ate these warm while the chocolate chips were still soft and I melted.
Have this recipe ready to make on a nice Fall day. It's coming soon - the Autumnal Equinox is this Sunday, September 22!
Pumpkin Chocolate Chip Muffins
From Smitten Kitchen
1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (made my own mix using this)
1 1/4 cups plus 1 tablespoon sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1 tsp cinnamon
Put oven in middle position and preheat oven to 350F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in chocolate chips.
Stir together cinnamon and remaining 1 tbsp sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.