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Pumpkin Chocolate Chip Muffins




Source of Recipe


by Laurel, from King Arthur Flour


Recipe Introduction


The recipe for these muffins was in a King Arthur Flour Co. catalog a couple of years back. I finally got around to making them. I doubled the recipe because I like muffins with really big tops and the recipe yielded 1-1/2 dozen beautiful muffins. Definitely use the toffee bits. YUM! And I used the chocolate chips; I’m not a fan of cinnamon chips and I’ve found if you put chocolate in something, it will be eaten (you know that!). The glaze is thick, more like a frosting. I added a little more milk, but ended up frosting, not drizzling, them. My drizzles never look good anyway.


List of Ingredients




1-2/3 cups unbleached all-purpose flour
1-1/3 cups Baker’s Special sugar or granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon nutmeg
½ cup chocolate chips or cinnamon chips (minis might be nice here)
¼ cup toffee-flavored bits (optional)
½ cup diced walnuts or pecans (I used pecans)
1 teaspoon vanilla
1/3 cup melted butter or melted vegetable shortening; OR 1/3 cup vegetable oil (I used melted unsalted butter.)
2 large eggs
1 cup (half of a 15-ounce can) solid-pack pumpkin (not pumpkin pie filling)
1/3 cup water

Glaze:
1 cup glazing or confectioners’ sugar
2 tablespoons melted butter
1 tablespoon milk
1/8 to 1/4 teaspoon ground cinnamon (I used 1/8 heaping tsp. of Vietnamese cinnamon.)

Recipe



In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.

Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded ¼-cup of batter for each muffin. Bake the muffins in a preheated 350° F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins.