Sunday, November 29, 2009

Pumpkin Chocolate Chip Muffins

Almost a year ago now, I was in New York, and complaining about my kitchen right here. Remember? I couldn't even get my trusted pumpkin chocolate-chip muffins right.

I'm back in France now, and I'll let you imagine the big sigh of relief when I chomped away on a warm muffin coming right out of the oven a week ago. Good thing they were a success, because I had 30 of them waiting patiently for my guests coming over to celebrate my birthday with a Sunday brunch. I don't think it would be pushing it to say brunch is one of my favorite meals--I'm always intrigued to see who is more of a sweet brunch or salty brunch person. I used to be 100% sweet until I realized I always had a craving for something salty (pretty rare in my case) a few hours later. Now I'll just have both: you can't actually say no to breakfast food when it could potentially be in front of you in a few minutes.

In any case, I had planned a sweet and salty (I banned savory from my personal vocabulary) brunch for my birthday last weekend: pumpkin chocolate-chip muffins, mini pastries, yogurt with homemade jam, and potato-pancetta frittata with truffle butter and truffle salt. Add to that a simple salad with sesame tahini dressing and everything was set to go.

As the afternoon went on and the pumpkin muffins dwindled down, I couldn't help but look at the frittata and wish it were almond french toast or warm pancakes with maple syrup.

Once a sweet girl, always a sweet girl, I guess.

Pumpkin Chocolate-Chip Muffins
makes approx. 30

3 c. all-purpose flour
2 TS baking soda
2 TS baking powder
2 TS pumpkin pie spice
1 TS cinnamon
1/2 TS salt
4 eggs
1 1/2 c. sugar
1 can pumpkin purée
1 c. applesauce
1 1/2 c. chocolate chunks or chocolate chips

Preheat oven to 350°F/180°C. Line muffin tins with paper liners.

Combine dry ingredients in a medium bowl. In a large bowl, mix eggs and sugar. Add pumpkin and applesauce, and stir well to combine. Add flour mixture until moistened.
Stir in chocolate.

Spoon batter into muffin tins (about 2/3 full) and bake 20-25 minutes, until tops spring back when touched. Cool in pans for 5 minutes, remove and let cool completely before serving.

These can keep several days if stored in the refrigerator.
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claudia said...

now pumpkin muffins AND chocolate chips, that IS a great combination, which i like myself!