My pumpkin and chocolate obsession dates back to a vacation my family took with another family when I was in . . . middle school, I think. The mother in that family brought pumpkin chocolate chip muffins for us all to snack on. I tried one and fell in love, and I have been eating them ever since. They are always a crowd pleaser, and more than one skeptic has been converted (“Pumpkin and chocolate together? That sounds weird . . . Oh my heck, these are delicious!”). Not to mention the fact that people who claim not to like pumpkin also like them. In fact, Mike thought he did not like pumpkin when we met. But don’t worry, I have taught him about the glory of pumpkiny goodness. These muffins bring people together. I truly believe that if I baked these muffins and gave them to the leaders of the world, we could have world peace. But don’t blame me. Blame the people who frown upon the idea of sending baked goods to world leaders.
Of course I wanted to try Triple Layer Pumpkin Chocolate Pie when I saw it in the book Mike gave me for my birthday. If there’s anything we’ve learned, it’s that pumpkin + chocolate = good. Nay, great. That pie is in my refrigerator right now (along with the Chocolate Brownie Pecan Pie I made and the Sweet Potato Pie that Mike made according to Alton Brown’s specifications AND the mashed potato casserole he made according to Pioneer Woman’s specifications), but the top layer is just a white topping, which didn’t seem exciting enough to photograph. But if we can get a good picture of one of the pieces tomorrow, I will report back with photographic evidence of the day’s baking adventures. And a recipe, if I liked the results.
Meanwhile, may I offer the recipe for Pumpkin Chocolate Chip Muffins? Don’t be a pumpkin chocolate hater.
3 cups all purpose flour
2 cups granulated sugar
2 Tablespoons pumpkin pie spice
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can pumpkin (15 oz)
1 c. melted butter
2 c. chocolate chips
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
In another bowl, mix egg, pumpkin, and butter. Stir in chips. Pour wet ingredients over dry and fold in until moistened.
You can either use muffin cups or grease the pan, either works. Bake at 350 for 20-25 minutes. Makes about 24 muffins.
I usually use semisweet chocolate chips, but milk chocolate works as well. It makes 24 muffins because the original recipe called for half a can of pumpkin, which, frankly, is just silly. (Although super-convenient when you have half a can of pumpkin left over from the Triple Layer Pumpkin Chocolate Pie you made earlier in the day. I will be making some later on this weekend.)