Fresh Cream Pumpkin Chocolate Chip Muffins
Many years ago, when I headed marketing in Michigan for KeyBank and had an office in downtown Ann Arbor, there was a charming little breakfast/lunch place on Washington called Fresh Cream. Among other things, they made all of their own delicious muffins for breakfast and the most wonderful soups and salads for lunch. Since they were only a block away, and reasonably priced, many of us who worked at the bank went there almost everyday for carry-out.
(As a side note…I can’t recall the name of the woman who owned it, but one day I went in and her sister-in-law was helping her out. It turned out that we went to high school together and had not seen each other in 15 years. But I digress.)
My favorite muffin was her pumpkin chocolate chip and I looked for a comparable recipe for quite a while with no success. Then one Sunday the Ann Arbor News had a story on Fresh Cream and they included the recipe; I’ve been making them every since. These muffins are moist and rich and they are always a big hit. Since one can of pumpkin makes two batches of muffins, you can double your recipe and share. They are perfect for holiday gifts, a brunch, or just a nice treat, so give them a try.
Fresh Cream Pumpkin Chocolate Chip Muffins
Ingredients:
- 1 2/3 cups all purpose flour
- 1 cup granulated sugar *
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup plain pumpkin (half of one pound can)
- ½ cup butter, melted **
- 1 cup chocolate chips (I always use dark chocolate chips)
*If you are watching sugar intake, you can reduce the sugar to ¾ cup
**To reduce fat, you can substitute ½ cup regular applesauce (not chunky). It will change the texture, making the muffins slightly heavier, but it does not compromise the taste.
Steps:
- Grease muffin cups or use foil or paper baking cups.
- Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, combine eggs, pumpkin, and butter; whisk until well blended. Sir in chocolate chips.
- Pour the pumpkin mixture into the dry mixture and fold in with a rubber spatula just until dry ingredients are moistened.
- Scoop batter evenly into muffin cups. Bake in a preheated 350° oven for 20-25 minutes, or until puffed and springy to the touch in the center. The time is for regular muffins; increase or reduce the time if you are making jumbo or miniature muffins.This recipe makes 6 jumbo, 12 regular, or 48 miniature muffins.
Enjoy!
Dugan's Kitchen 