Fall Favorites: Spiced Pumpkin Chocolate Chip Muffins
With the arrival of fall, thoughts turn to cool, crisp mornings, fields full of pumpkins, the smell of a crackling fire, and the taste of hot apple cider. This time of year often causes us to reflect on happy times. I always find it interesting how our senses ignite memories. Memories that take us back to a single, meaningful experience. The senses of smell and taste, in particular, tend to evoke the strongest memories for me. The smells of freshly cut hay and buckets of Dad’s ripened tomatoes, or the taste of Mom’s homemade Thanksgiving dressing. These smells and tastes take me right back to my childhood. It’s such a visceral experience. I think that’s one reason we enjoy the seasonal routines of planting gardens, visiting a pumpkin patch, or preparing and eating a holiday feast. The sights, smells and tastes associated with these activities bring back a familiar comfort.
So, here’s the thing. With the many signs of fall, including pumpkins appearing at the local farmers’ market, I remembered one of my favorite recipes: Spiced pumpkin chocolate chip muffins. I hope you’ll try this recipe and maybe even add it to your fall favorites. Enjoy!
Spiced Pumpkin Chocolate Chip Muffins:
*Use organic ingredients when possible
Ingredients:
1 2/3 cups all-purpose flour
3/4 cup sugar
1 tablespoon of pumpkin pie spice
1 tablespoon curry
1/4 teaspoon turmeric
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
***************
2 eggs, beaten
1 cup pumpkin (half of a 1-pound can)
1/2 cup butter (1 stick), melted
2/3 cup chocolate chips
2 1/2 tablespoons of crystallized ginger chips
Method:
In a large bowl thoroughly mix the flour, sugar, spices, soda, baking powder, and salt.
In a separate bowl combine the eggs, pumpkin and butter; whisk until blended. Pour over the dry ingredients and fold in with a spatula until the dry ingredients are moistened. Stir in the chocolate and crystallized ginger chips. Spoon the batter into greased muffin cups. Bake in a 350 degree oven 20-25 minutes or until a toothpick comes out clean. Cool on a rack or plate. Store in an airtight container and keep 1 or 2 days. Best if served warm.
YUM!
Categories: Family, Photography, Recipe
They sound yummy!
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Thanks, Ritu. The ginger, curry, and turmeric are a great combination of ingredients.
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❤
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Pumpkin “anything” has my attention right now. 🍁🍂🌾
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😊🍁 🎃
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Thanks for this. About 10 years ago Walmart, of all places, had Pumpkin Chocolate Chip Cookies. I ate the first box in a few days and went back to get more. I was going to buy out what they had left, they were that good. Except they were sold out! I don’t go to Walmart much but now I can make what I’ve craved so long.
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You’re welcome! They’re one of our fall favorites. I hope you’ll try them! 😊🍁
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My favorite post today is yours!
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That’s so nice! Thank you. 😊
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The recipe sounds delicious.
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Thank you, Anne!
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you are so multi talented. I’d marry you but you got Farm Dude and I don’t think he would understand. 😉
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How kind!! Thank you very much, Jim. 😊🌻
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Yum! I love the sound of those spices!!! Looking forward to making these with whole wheat flour!!! Thanks for sharing the recipe! ❤
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Thanks, Beth. The spices really create a unique taste. I like your idea of using whole wheat flour. Enjoy! 🙂♥️
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Yum, indeed! Thank you, and please give Hamish a big pat for me.
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