Last night I dressed up as Dora the explorer for a pre-Halloween party, and since the costume was so easy to put together and no makeup was required, I got ready in 3 minutes. I still had a lot of time to kill before meeting up with friends so I decided to make some hangover food for the next morning.
Since I had some pumpkin puree left over from the day before, I decided to make some pumpkin muffins. I’ve made them before and I mentioned last time they are my favorite muffins of all time and probably the only muffins I crave for.
Pumpkin Chocolate Chip Muffins
1 C all-purpose flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp salt
¼ C (½ stick) unsalted butter, softened
½ C granulated sugar
1 egg, slightly beaten
1 ½ tsp vanilla extract
1 C pumpkin puree
¼ C Greek yogurt
¼ C milk, (please please please use whole milk, you won’t be sorry)
½ C chocolate chips
1 Tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1. Preheat oven to 350F
2. In a bowl, sift together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt; Set aside.
3. In another bowl, Beat together softened butter and sugar until light and fluffy.
Beat in egg and vanilla extract, a little at a time until mixture is well incorporated
4. Mix in pumpkin puree and yogurt.
it won't look pretty, but just wait, be patient, have faith...
5. Take 2 tablespoon of the flour mixture and toss it with chocolate chips; set aside.
Add ¼ flour mixture to the batter, mix
and then ¼ milk, mix
repeat until all flour and milk is mixed in. Fold in chocolate chips
6. Fill muffin tin ¾ full, they don’t rise much.
To make the topping: mix together sugar, cinnamon, and nutmeg. Sprinkle the mixture on top of muffins
7. Bake for 22-25 minutes. Let muffins cool in the pan for 10 minutes, and then move to cooling rack and let cool completely.