sundry's insanely good pumpkin-chocolate muffins

By gwen -
This is from one of my favorite bloggers, who originally posted the recipe here. These muffins live up to their name, too -- although I can only imagine how insanely good they'd actually be if you, say, used all the ingredients. I managed to forget the oil and they still were great, albeit oddly sticky and spongy. Next time, I'm going to try to substitute applesauce or something for the oil; the fact that the muffins held up well without it suggests they might adapt easily to (deliberate) messing with them to make them a bit healthier.

1 3/4 cups all-purpose flour (I, Gwen, used 1 c whole wheat and 3/4 c white)
1 1/4 cups sugar
1 tbls baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 can pumpkin [edited to clarify that this should be the ‘regular’ size can of pumpkin, not the large variety — the original recipe calls for 1 CUP of pumpkin so if that’s easier use that measurement]
1/2 cup milk
1/2 cup vegetable oil
2 tbls molasses
Some amount of chocolate chips

• Preheat oven to 400˚ and lightly grease a 12 muffin tin (I would use paper holders next time, just because it makes them easier to remove).
• Sift (or stir well) flour, sugar, baking powder, salt and spices together in large bowl.
• In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
• Pour wet ingredients into the dry and mix.
• Stir in your desired amount of chocolate chips (I recommend a “shitload”).
• Fill the muffin cups 2/3s full.
• Bake 18-20 minutes, until toothpick or knife inserted in center comes out clean.

*Another tip: Someone mentioned in the comments that sugar should be considered a "wet" ingredient and should be mixed with the actual wet ingredients. No idea if that's true (or, if so, why) but I did it.

Comments

hefk said…
these were VERY easy and were a hit!
8:52 PM
Alissa said…
I totally screwed around with these, and they still turned out good. I didn't use oil, but substituted apple sauce and ground flaxseed instead. Apparently (according to the package), you can substitute ground flaxseed for oil at a 3 to 1 ration, so.... if the recipe called for 1/2 cup of oil, you would use 1 1/2 cups of flaxseed. Anyway, so.... I used some applesauce and some ground flaxseed (about 1 cup). Still came out great. This is my kind of baking!
6:49 PM
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