Thursday, February 24
Got Leftover Canned Pumpkin? Make Chocolate-Chip Pecan Pumpkin Muffins
Halloween, Thanksgiving and Christmas are all long past, yet I still have two big cans of pureed pumpkin in my pantry. I'm not surprised. I do the same thing every October. Upon spying the end aisle display of canned pumpkin, molasses and brown sugar, I become giddy. With visions of festive holiday pumpkin pie, pillowy soft pumpkin spice cookies and maple spiked pumpkin bread pudding clouding my judgement, I put at least six, sometimes eight, cans in my carriage. Then I'm happy. That is, until February rolls around.
Pumpkin pie in February is just wrong. Pumpkin cookies are decidely autumn treats best paired with mulled apple cider. Pumpkin bread pudding wears out its welcome by December. So what's a girl to do with all that remaining canned pumpkin? Make muffins. For some reason, pumpkin muffins taste right anytime from October to March. Just don't eat them in April. It's unseemly.
Chocolate Chip-Pecan Pumpkin Muffins
Makes 6 jumbo or 12 regular muffins
This is an adaptation of my mom's pumpkin muffin recipe. I used pecans instead of walnuts and added chocolate because, well, because it's chocolate. Oh, and Jeff asked me to mention that these muffins are even better with a generous smear of peanut butter or Nutella.
1/3 cup canola oil
1 cup sugar
2 large eggs
1/2 cup black strap molasses
1 cup canned pumpkin (not pie filling)
2 cups all-purpose flour or white whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chopped pecans
1 cup semi-sweet chocolate chips
1. Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a muffin tin with cooking spray.
2. In a large bowl combine oil, sugar, eggs, molasses and pumpkin. Stir well. In a separate medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Add slowly to the oil mixture, stirring well until flour is thoroughly dissolved. Gently stir in pecans and chocolate chips. Pour batter into the prepared muffin tin.
3. Bake for 18-20 minutes, or until the tops are lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Transfer to a wire rack to cool for 5 minutes before removing.
You might also enjoy these recipes for baked goods featuring pumpkin:
Spiced Pumpkin Cupcakes recipe from Annie's Eats
Pumpkin Scones with Spiced Glaze recipe from Brown Eyed Baker
Pumpkin Bread Pudding with Maple and Pecans recipe from Food Blogga
Gluten-Free Pumpkin Cake with Maple Icing recipe from Gluten-Free Goddess
Low Sugar, Whole Wheat Pumpkin Muffins with Pecans recipe from Kalyn's Kitchen
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans recipe from Food Blogga