Triple-Chocolate Pumpkin Muffins
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.
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- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 tsp real vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 dashes salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- *Optional* 1/4 cup almonds, pecans or walnuts, finely chopped or slivered
- 1/4 cup cocoa powder, unsweetened
- 1 1/2 Tbsp 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 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.
**Note: If you have no paper or wax baking liners and have difficulty loosening the finished muffins out of the tin, try one of these two methods of releasing 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.