Pumpkin Pie Chocolate Chip Muffins promise some wonderful feasting on Thanksgiving week

If anything can top a muffin with pumpkin in it, it’s a muffin with pumpkin and chocolate chips in it.

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.

Pumpkin and bran cereal combine for a muffin that's fall at its finest

As I've mentioned before in this blog and in my new cookbook, Way Back in the Country Garden, I was of all people most blessed to be an officemate with Ann Criswell, the legendary and internationally known food editor of the Houston Chronicle. We had cubicles that were adjacent to each other. Many taste-testings for upcoming food-section featured items transpired in our corner of the office. Despite her reknown, Ann was a compassionate, down-to-earth individual who loved to share her knowledge--and her food--with others.

When our garden produced a surplus of pumpkins, I bemoaned the fact that I knew little to cook with them besides bake pumpkin pie. She unfurled her entire pumpkin recipe file on me. I picked up some terrific and inventive ideas for pumpkin dishes. Most of those ideas still are housed in my fall recipe album; I prepare them again and again once we're sufficiently into autumn and always remember this now-retired friend and mentor.

I love this Pumpkin-Bran Muffin recipe because it yields so many muffins (20 or so) that can be frozen to pop out and warm for breakfast or anytime. The combination of pumpkin, bran cereal, and whole wheat flour ranks it high up there on the health-wise list. See buttermilk on the ingredient list but don't have any in the house (or don't want its fat content?) Many people know the age-old buttermilk substitution: to make one cup buttermilk, put 3 teaspoons white vinegar into a 1-cup measure; fill with skim milk until the milk reaches the 1-cup line. Let stand for 5 minutes, then add to recipe. Much better for you, and the taste is the same. Then you don't have an unused container of buttermilk sitting around in your fridge.

Tomorrow morning: Pumpkin-Bran Muffins with homemade peach preserves put by from our peach orchard this summer. Can't wait to get that delicious start on the weekend.

Pumpkin-Bran Muffins

1/2 cup boiling water

1 scant cup bran cereal (recipe tested with Bran Flakes)

1 cup buttermilk (or substitution mentioned above)

3/4 cup firmly packed brown sugar or brown-sugar substitute

4 tablespoons cooking oil

2 eggs (or 1/2 cup egg substitute)

1 1/2 cups fresh cooked pumpkin puree or canned pumpkin

3 tablespoons orange juice

2 cups whole-wheat flour

2 teaspoons baking soda

1/2 teaspoon salt or salt substitute

1 teaspoon pumpkin pie spice

1 teaspoon allspice

2 tablespoons unsulfured molasses

1/2 to 3/4 cup chopped nuts

Pour boiling water over bran cereal; mix well and let cool. Stir in buttermilk. Cream brown sugar and oil. Add eggs and beat well. Add pumpkin and orange juice. Mix flour, baking soda, salt, pumpkin-pie spice, and allspice. Stir cooled bran mixtxure into sugar mixture. Add molasses. Add dry ingredients all at once; stir until just moistened. Batter will not be completely smooth. Stir in nuts. Bake or refrigerate, tightly covered, overnight or up to three days. To bake: fill greased muffin cups two-thirds full. Bake in 425 degree oven 15 to 20 minutes, until muffins spring back lightly when touched or toothpick inserted in center emerges clean. Makes 18 to 20 muffins. This makes a fairly dark, moderately sweet muffin; the pumpkin taste does not predominate.