Chocolate chip & Pumpkin Butter stuffed Pumpkin Muffins

Katherine,

I tried your easy-to-make delightful pumpkin butter recipe and I was thrilled to be able to incorporate it into my very own pumpkin recipe I want to share with you today. It’s a pumpkin muffin sprinkled with chocolate chips recipe stuffed with pumpkin butter. It literally has everything I love and want in a muffin in autumn. Chocolate chips, pumpkin spices, cinnamon and pumpkin has me falling in love with the fall season. This is great for breakfast, dinner or dessert and can be paired with coffee, tea and/or (soy/almond) milk.

The process of baking itself is beautiful – from the dry and wet ingredients, to measuring (or eyeballing for me sometimes lol) to mixing, kneading and smelling the spices; to seeing the bread rise and being able to see and smell the final product of flavorful goods… it is a beautiful process. And for me, baking has always been very therapeutic, especially after all the horrible things happening in our world today, the news has just become depressing and I personally need to be baking and making food because it makes me happy. I like the time spent in the kitchen experimenting and baking a dish to my own taste. But what really trumps all of that preparation and process is the sense of accomplishment at the end – I guess you could say for many people, it’s perhaps the best and most enjoyable part of it all.

The achievement of being able to taste and share the reward of your delicious work – or labor of love – and to share it with loved ones is equally the best thing about baking (or cooking too). Seeing someone smile and sigh from trying food I made makes me feel good inside. It’s always nice to make someone smile, so, I hope that by sharing this recipe, you can:

  1. Learn to bake something amazing and
  2. Share some smiles with strangers or friends and family!

So, without further ado, here’s what you’ll need to get started:

Ingredients – the basics – even though here, pumpkin is not basic, it’s the best:

  • 3 CUPS Flour – I used Gold’s All Purpose Unbleached Flour
  • 2 TBS Pumpkin Pie Spice – I made this myself. You can make it too. All you really need is: AllSpice, Ginger, Cinnamon, Nutmeg (1 TSP AllSpice, 2 TSP Ginger, 4 TSP Cinnamon & 1 TSP Nutmeg) *Note that you can add 1 TSP of cloves too if you like; give or take spices depending on what flavors you like – sniff the spices & choose.
  • 2 TSP Baking Powder or Baking Soda – It doesn’t matter here; I used BP; no BS lol.
  • 1 TSP Salt
  • 2.5 CUPS Sugar – I used C&H Pure granulated Cane Sugar
  • 1 CAN = 15 OZ.  Pumpkin – I used Fearless Flier from Trader Joe’s, but Libby’s is equally, if not more delicious and pure pureed pumpkin (that’s the one grandma likes and uses). You can also use real pumpkin (best of luck scraping 15 ounces).
  • 4 Eggs
  • 1/3 CUP Veggie oil
  • 1/2 CUP Spiced Apple Cider
  • 1 CUP Semi-sweet Chocolate Chips – can use dark, but I prefer regular baking chips
  • 1 Dollop of Pumpkin Butter (per muffin – I did a half batch) or Pumpkin Apple Butter (you can find at store) OR… you can check out the easy to make Pumpkin Butter with this list of cross-over ingredients here Katherine shares that I tried out for Pumpkin Butter! And it was fantastic. So there’s another use for ya KOS! 🙂

Utensils – You really only need three things, but I listed everything anyway:

  • 1 Small Bowl (make your own pumpkin pie spice – optional – or just get the pumpkin pie spice from the store, but if you have the ingredients at home, just make it)
  • 2 Large Bowls
  • Measuring cups/spoons/whatever you use to measure ingredients with
  • Spoon or a mixer – basically something to mix with (I used a large spoon)
  • 2 Muffin or Cupcake pans
  • Muffin/Cupcake tins – this is purely optional

Instructions – EASY 10 STEPS:

  1. In the small bowl, make your pumpkin pie spice! (You can skip this step if you just have the Pumpkin Pie spice itself ready). If not, combine AllSpice, Ginger, Cinnamon, Nutmeg (1 TSP AllSpice, 2 TSP Ginger, 4 TSP Cinnamon & 1 TSP Nutmeg). I like to smell my spices, so I separate it and create my own – you can save your spices!
  2. In the first LARGE BOWL throw in most of your dry ingredients. Flour (3CUPS), Pumpkin Pie spices (2TBS), baking powder (2TSP), salt (1 TSP).
  3. In the second LARGE BOWL, pour in your SUGAR (2.5CUPS), Apple Cider (1/2CUP) and Oil (1/3CUP), crack your 4 EGGS on top of it all and mix until the sugar is all mixed in with the eggs, oil and cider. 
  4. Now, pick a LARGE BOWL to pour one of your LARGE BOWL ingredients into the other LARGE BOWL ingredients to mix them all together. You have to eventually stir and mix everything in anyway, so pick the larger of your two LARGE BOWLS. If they’re the same size LARGE BOWLS, then just pour them. Extra pumpkin points to those who can count the number of times I’ve said LARGE BOWLS in this post lol.
  5. Preheat your oven to 350 degrees Fahrenheit.
  6. After mixing it all together until moist add in 1 CUP of CHOCOLATE CHIPS!
  7. Get your muffin/cupcake tins out and ready. Line them with cupcake cups or not; completely your choice and 100% up to you. I did muffin wraps this time to give it individual feel so it’s easily shared to-go. I also sprayed the tins with coconut oil.
  8. Fill the tins with the batter. Add a bit of Pumpkin Butter. Recipe can be found here.
  9. Bake for 20 minutes, but check periodically. Depending on how much pumpkin butter you put in and how your batter looks, it’s best to check to see how it looks. At 15 minutes I saw it was still gooey, so I kept it in there longer and for me it went around 25 minutes to be fully ready, but some ovens run hotter than others so, check at around 15-20 minutes. Let it cool down before you eat them because the muffins are hot and the pumpkin butter and chocolate chips are even hotter! I nearly burned my fingers and mouth whilst handling and tasting one of them!
  10. Check out the pics for a better visual/idea of how it went down in my kitchen. 🙂

I hope you enjoy this recipe and I hope you can try it out for yourself. It’s really good and honestly it only took around 30-35 minutes to make. It’s super convenient and this one makes almost three dozen muffins (depending on the size of muffin pan you have). You can also bake this batter in a brownie or pie or loaf pan, but the cooking times vary. You can store in containers, refrigerate or freeze them to save and eat for later too.

Halloween is slowly approaching us… do you have your costume ready, yet?

Happy pumpkin hunting,

Anne

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