Beth is a homemaker and professional author. She lives with her family close to the scenic Smoky Mountains of East Tennessee.
I developed this confection by combining ideas from a couple of friends' recipes: one for a single-chocolate pumpkin muffin, and the other, a double-chocolate muffin. My recipe makes for a batch of rich pumpkin muffins with three different kinds of accompanying chocolates (powdered cocoa, chocolate liqueur, and chocolate chips). I usually make them in the fall or winter and feel they are especially satisfying when served with a hot beverage.
|Prep time||Cook time||Ready in||Yields|
12-14 standard size muffins
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon real vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 dashes salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- *Optional* 1/4 cup almonds, pecans or walnuts, finely chopped or slivered
- 1/4 cup cocoa powder, unsweetened
- 1 1/2 tablespoons chocolate liqueur
- 3/4 cup small semi-sweet chocolate chips or drops
- Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper or wax liners OR grease lightly with cooking oil.
- In a large bowl, cream together the sugar and butter.
- Add the eggs and beat this mixture thoroughly.
- Add the vanilla extract, chocolate liqueur, and pumpkin puree. Beat the mixture until it takes a fluffy appearance. Set to the side.
- In a second bowl, stir or whisk together the rest of the dry ingredients except for the chocolate chips. Blend this combined dry mixture one dollop at a time with the first mixture. Spoon in the nuts and stir thoroughly.
- Add the chocolate chips and whisk or stir so they are well distributed in the batter.
- Spoon the batter into the muffin tins (leaving approximately a half-inch space between batter and top of tin).
- Bake for 18–22 minutes. Test for readiness by inserting a clean knife though one muffin top. If the knife pulls out without batter, the muffins are done. *Do not allow to bake until the muffin tops are scorched!*
- Place muffin tin on wire rack and allow to cool 15 minutes.
- For a decorative presentation, kiss muffin tops with powdered sugar or glaze with softened cream cheese and serve.
How to Loosen the Muffins
If you have no paper or wax baking liners and have difficulty loosening the finished muffins out of the tin, try one of the two methods below to release them.
Once muffins are cooled:
- Method 1: With your hands, gently twist (weave) the tin one side up, the other down, and alternate this pattern for several seconds. Now turn the tin directly over a clean serving dish or container, allowing the muffins to fall out.
- Method 2: With a clean knife, gently trace the width of muffins under their tops, then turn the tin directly over a clean dish or container. The muffins should fall out with no further trouble.