I’ve always believed in using pumpkin for its healing antioxidants, vitamins and minerals year-round, so when I came across this muffin recipe in an elementary school fundraising cookbook, I made a copy and have been handing it out ever since. I tweaked it a bit, substituting real dark chocolate chips for the semi-sweet, and I substitute real pumpkin this time of year. Recipe optimized for Denver’s altitude. Makes 12.
Ingredients
1
2/3 cups all-purpose flour
3/4 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned or freshly cooked, pureed pumpkin
2 eggs
1/2 cup melted butter
1 cup dark or semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
Directions
Heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners, or grease the cups. In a mixing bowl, combine the flour, sugar, spice, baking soda, baking powder and salt. Add pumpkin, eggs and butter; mix well until blended. Stir in chocolate chips. Combine with flour mixture until just moistened. Divide evenly among muffin cups. Bake 20-25 minutes or until muffins are puffed and spring back when touched. Remove from pan.
