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Pumpkin chocolate chunk espresso muffins, and autumn.
Yesterday night I made these:
Pumpkin chocolate chunk espresso muffins
I riffed off my family's pumpkin bread recipe with Handle the Heat's Banana Espresso Chocolate Chip Espresso Muffins and some simple experimentation, with an approximate resulting recipe of:
1 cup oil
2.5 cups sugar
2 cups canned pumpkin
4 eggs
Combine and set aside.
3.5 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon or more to taste, each: cinnamon, nutmeg, ground cloves, ginger, and espresso powder
Sift together, then combine with wet ingredients.
1 cup (heaping) chocolate chunks
Fold in chocolate. Scoop into well-greased muffin tins, 3/4 full. Cook at 325 for 20-25 minutes, or until skewer comes out clean. Cool for a few minutes, then remove from tins. Allow to cool completely before storing. Makes two dozen.
If I did it again, I'd either cut down on the sugar (which I'd already decreased from the family recipe), or omit the chocolate or use darker chocolate (this was 68%); as it is, they're a little sweet. Chocolate chips may be better than chocolate chunks, for better distribution and so that they don't all sink into the heart of the muffin, which tastes fine but looks boring. I went heavy on the spices, which is lovely; it could probably use even more espresso powder, however, so that that flavor is more distinct. I might also increase the pumpkin and decrease the oil just a touch.
I'm heading down to Corvallis this evening to spend a few days there, and I'll bring about a dozen of these to spread around. It's good timing: I can show Mum how my first version of our pumpkin bread recipe turned out, and with others to help us eat these Dee and I won't drown in dessert. This weekend is also the Fall Festival, an unintended and delightful coincidence—I was thinking of going to the farmer's market with Papa, and now we can do both, and I can't wait. The weather has been a bit warmer these last few days, but the young maple one house down is going gold, and so help me autumn is here.
(In fact, I made pumpkin muffins because we had extra pumpkin puree after Dee made a simple, fantastic pumpkin soup. We had it with grilled (fake) chicken/havarti/arugula/kalamata sandwiches that night, and the next day we had it with toasted crusty bread with topped cream cheese. Both were fantastic, and you wish you had been there to have some.)
Pumpkin chocolate chunk espresso muffins
I riffed off my family's pumpkin bread recipe with Handle the Heat's Banana Espresso Chocolate Chip Espresso Muffins and some simple experimentation, with an approximate resulting recipe of:
1 cup oil
2.5 cups sugar
2 cups canned pumpkin
4 eggs
Combine and set aside.
3.5 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon or more to taste, each: cinnamon, nutmeg, ground cloves, ginger, and espresso powder
Sift together, then combine with wet ingredients.
1 cup (heaping) chocolate chunks
Fold in chocolate. Scoop into well-greased muffin tins, 3/4 full. Cook at 325 for 20-25 minutes, or until skewer comes out clean. Cool for a few minutes, then remove from tins. Allow to cool completely before storing. Makes two dozen.
If I did it again, I'd either cut down on the sugar (which I'd already decreased from the family recipe), or omit the chocolate or use darker chocolate (this was 68%); as it is, they're a little sweet. Chocolate chips may be better than chocolate chunks, for better distribution and so that they don't all sink into the heart of the muffin, which tastes fine but looks boring. I went heavy on the spices, which is lovely; it could probably use even more espresso powder, however, so that that flavor is more distinct. I might also increase the pumpkin and decrease the oil just a touch.
I'm heading down to Corvallis this evening to spend a few days there, and I'll bring about a dozen of these to spread around. It's good timing: I can show Mum how my first version of our pumpkin bread recipe turned out, and with others to help us eat these Dee and I won't drown in dessert. This weekend is also the Fall Festival, an unintended and delightful coincidence—I was thinking of going to the farmer's market with Papa, and now we can do both, and I can't wait. The weather has been a bit warmer these last few days, but the young maple one house down is going gold, and so help me autumn is here.
(In fact, I made pumpkin muffins because we had extra pumpkin puree after Dee made a simple, fantastic pumpkin soup. We had it with grilled (fake) chicken/havarti/arugula/kalamata sandwiches that night, and the next day we had it with toasted crusty bread with topped cream cheese. Both were fantastic, and you wish you had been there to have some.)