When I made these muffins, I intended them to taste very pumpkin-y. Instead, they kind of turned out nutmeg-y, with the faintest flavor of pumpkin. When my dad had two muffins right after I baked them (that seems to be his tradition whenever I bake muffins, he has two while they’re still hot), Dad said, “these are good chocolate chip muffins.” I had to inform him they were supposed to be pumpkin chocolate chip muffins. At first, this recipe was a disappointment for me. But I realized, they’re still good muffins, especially if you want something with just enough Fall sort of flavor to get you in the spirit of the season – but not overdo it on the pumpkin stuff before Thanksgiving! So, here’s the recipe:
Chocolate Chip Fall Spice Muffins
Makes 12 regular sized muffins
Health bonus: These muffins are oil-free, making them extremely low in fat.
- 1 egg
- 1/2 cup milk
- 1/4 cup Grandma Hoerner’s Pumpkin Butter
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- about 1 1/2 tsps pure vanilla extract
- ground nutmeg
- a couple handfuls of semisweet chocolate chips
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with paper muffin cups.
Crack the egg into a small bowl and beat vigorously with a fork. Stir in milk and pumpkin butter. (I had to use a fork and a spoon to mush the pumpkin butter into the other ingredients as much as possible. There were still a few big clumps of pumpkin butter, and it turned out fine; just try to mix it into the egg and milk as much as possible.)
Sift (whatever that means) and measure flour into a large bowl. Add sugar, baking powder, and salt.
Pour egg mixture into flour mixture. Stir just until moistened, being careful not to overmix. (I overmixed one time and the resulting muffins were almost like rocks.) Add vanilla, one shake of cinnamon from the shaker-thingy, and two shakes of ground nutmeg. Put in just a couple handfuls of chocolate chips, or more if you want it to be more chocolatey. Stir in these ingredients, but DO NOT MIX TOO MUCH!!!! Batter will be a little lumpy.
Fill muffin cups each about 2/3 full of batter.
Bake 15 – 20 minutes, or until a cake tester comes out clean.