The other day we had the pleasure of crashing at the home of our dear friend Holly in Richmond, VA. A baker extraordinaire, she always has something delicious to offer. On Sunday she sent us on our way with a plate full of the best pumpkin muffins. They were moist, light and had a subtle complexity due to a mix of cinnamon, cloves, ginger and cardamon. But what really made them extra devourable was some dark chocolate chips hidden inside. Needless to say, all the pumpkin muffins are gone now. Holly was kind enough to share her recipe, so I will try to replicate over the weekend. Even if they’re just half as good as hers, they’ll be heaven in a paper cup. — Angela M.
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2 3/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tblsp. baking powder
5 1/2 tsp cinnamon
1/2 tsp cloves
2 tsp ginger
1/4 tsp cardamom
Sift above ingredients together; set aside.
3 c sugar
4 oz. veg. oil
1 1/8 tsp salt
1 lb. pumpkin (unsweetened)
6 oz. orange juice
Whip eggs until well beaten. Add sugar, oil and salt, and blend at medium speed for 5 minutes. Add pumpkin and mix until combined. Add dry ingredients and mix until well blended. Pour in OJ and mix until smooth.
Pour into prepared muffin tins (I have tried greasing / flouring, and this batter ALWAYS sticks, so use papers). Bake at 400 degrees until muffins bounce back when pressed lightly, about 18-22 minutes.
Add dark chocolate chips, about 1 c for each dozen muffins. Tollhouse will do in a pinch, but Ghirardelli bittersweet chips are better.