I so wanted something with this flavor combo, I went a-surfin’ it. My Internet search turned up Pumpkin Pie Chocolate Chip Muffins at www.bbonline.com, the website of prized recipes from bed-and-breakfast inns throughout the country. This recipe apparently is legendary at Justin Trails Bed and Breakfast Resort in Sparta, WI. Must be a fab place.
The commentary accompanying the muffin recipe states that this recipe calls for half the usual amount of pumpkin and requires only 1 cup, or 8 ounces, of pumpkin. It says that most pumpkin muffins include an entire 16-ounce can of canned pumpkin, which makes them too heavy. I’ll have to say that these were some of the lightest pumpkin muffins I’ve ever tasted—like biting into air with the occasional chocolate morsel interspersed. The occasional chocolate morsel is what gives them the wow! factor, of course. (I used fresh pumpkin instead of canned but used only 1 cup, or 8 ounces, as the recipe states.)
After a few nibbles to test, Hubby and I (very reluctantly) tucked these away into our Thanksgiving-week freezer supply, as we have been with most baked goods recently. Putting away anything with a chocolate chip inside it is a struggle, but it’s for a good cause—feasting on that week of feasts and thankfulness!
Pumpkin Pie Chocolate Chip Muffins
2 cups brown sugar
1 cup canola oil
4 eggs (or 1 cup egg substitute)
1 cup pumpkin (fresh or canned)
2 cups chocolate chips
1 1/2 cups plain yogurt (I didn't have plain, so I used nonfat vanilla yogurt)
1/2 cup crystallized ginger
2 teaspoons grated orange peel
3 1/2 cups flour
2 teaspoons soda
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon ginger, ground
1/4 teaspoon cloves
Cream brown sugar and oil. Add eggs and beat. Stir in pumpkin, chocolate chips, yogurt, and crystallized ginger. Measure dry ingredients together and mix. Add 1/3 of the dry ingredients to the liquids; gently stir. Add 1/3 more dry ingredients. Gently stir until blended. Add remaining dry ingredients; stir just until moist. Use an ice-cream scoop to scoop batter into paper-lined, medium-sized muffin tins. Bake at 375 degrees for 17 minutes. Makes 2 1/2 dozen muffins.