Pumpkin Pecan Chocolate Chip Muffins

To be honest, I'm not a fan of pumpkin pie. Neither is Jake. And every pecan pie I've had is passable, probably because it's store bought. For us, traditional Thanksgiving desserts are kind of disappointing, so we always get a Marie Calendar's Razzleberry Pie. However, Thanksgiving calls out for pumpkin. Not wanting to buck tradition we wanted to find a way to include it and pecans in our festivities. Both flavors are combined in this flavorful and rich muffin. So much better than a pumpkin chocolate chip cookie or a pumpkin pie!

Sprinkle Some Sunshine

Pumpkin Pecan Chocolate Chip Muffins- Sprinkle Some Sunshine

1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup brown sugar
1 tablespoon molasses
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (Guittard 63% cacao)
1/2 cup chopped pecans

Heat oven to 425 degrees. Spray muffin pans with cooking spray or line with paper cups.

Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool.

In a separate bowl, mix together brown sugar and molasses (tada! dark brown sugar).

- I used the chopper attachment of my stick blender

Add brown sugar mixture and oil to pumpkin mixture, and mix. Add beaten eggs, and mix until well incorporated.

In a separate bowl stir together flour, baking powder, baking soda and salt. Add flour mixture into pumpkin mixture, mix until just combined.

Stir in chocolate chips & pecans.

Using a #20 disher, distribute the batter into prepared muffin cups, so each is 2/3 full.

Bake 13-15 minutes for  regular sized muffins and about 10 minutes for mini muffins or until wooden toothpick inserted into the center comes out clean.

Let muffins cool for 5 minutes. Remove from pan, allow muffins to cool completely on wire rack. Store tightly covered at room temperature.

Yield: 20 muffins

Orange Coconut Muffins

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2/3 cup toasted wheat germ

1/2 cup granulated sugar

1/2 cup toasted flaked coconut

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup sour cream

2 eggs

1 can (11 ounces) mandarin oranges, drained

1/2 cup toasted chopped nuts

Heat oven to 400 degree. Grease muffin pan with Baker's Joy or line with paper baking cups.

Combine dry muffin ingredients. Beat the eggs in a small bowl, blend in the sour cream and oranges. Mix into dry ingredients until moistened. Fold in nuts. Fill muffin cups 3/4 full.

Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire pack.

Makes 1 dozen muffins.

Lemon Poppy Seed Muffins

Streusel

1/4 cup quaker oats (quick or old fashioned, uncooked)

1 tablespoon granulated sugar

1 tablespoon margarine/butter or dairy & soy free spread, melted

Muffins

1 1/2 cups all purpose flour

1 cup quaker oats (quick or old fashioned, uncooked)

2/3 granulated sugar

4 teaspoons poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup fat free milk or almond milk

1/4 cup vegetable oil

2 egg whited or 1 egg, lightly beaten

1 tablespoon lemon juice

2 teaspoons grated lemon peel

Heat oven to 400 degree. Grease muffin pan with Baker's Joy or line with paper baking cups.

Combine streusel ingredients, mix well. Set aside.

Combine dry muffin ingredients. Combine the muffin's wet ingredients and the lemon peel; mix into dry ingredients until moistened. Fill muffin cups almost full. Sprinkle streusel evenly over batter, patting gently.

Bake 18-20 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.

Makes 1 dozen muffins.

Double Chocolate Zucchini Muffins

I've been trying to come up with better breakfast options (you know, not just cold cereal, a slice of toast, and a fruit) for the boys so that they have a more filling meal to last them until lunch. We've done a variety of things: hot cereals, pancakes, scrambled eggs, and. . . muffins.

I really love this muffin recipe because it is so moist and delicious. The big plus is that it has zucchini in it, which means the boys will actually get a vegetable that day. And they love it!

2 1/3 cups all-purpose flour

1 1/4 cups sugar

1/3 unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1/2 cup vegetable oil

2 eggs, beaten

1/4 cup milk

1 cup milk chocolate chips (I used a mix of semisweet and milk)

1 cup shredded zucchini (I peeled the zucchini first)

Baker's Joy spray

Preheat oven to 400 degrees. Grease muffin pan with Baker's Joy or line with paper baking cups.

Combine flour, sugar, cocoa, baking powder, cinnamon, baking soda, and salt in a large bowl.

Combine sour cream, oil, eggs and milk in small bowl until blended; stir into flour mixture until just moistened. Fold in the chocolate chips and zucchini. Spoon into prepare muffin cups, filling1/2 full.

Bake 25 to 30 minutes until wooden toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Cool completely on wire rack. Store tightly covered at room temperature.

Makes 12 jumbo muffins or 18 -24 regular muffins.

If you decide that you want to double the recipe, I would recommend doing it in batches. The batter is really thick and heavy.

Breakfast for your Muffin

I love themes. I thought it would be fun to do some holiday recipes. We'll start off with Valentine's Day. Treat your Sweetie to one of these delicious muffins. Sorry, it's late.

White Chocolate Chunk Muffins - For your honey with a sweet tooth.

2 1/2 cups all purpose flour

1 cup packed light brown sugar

1/3 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 1/3 cups buttermilk

1/4 cup (1/2 stick) plus 2 Tablespoons butter, melted

2 eggs, beaten

1 1/2 teaspoons vanilla

1 1/2 cups chopped white chocolate

Preheat oven to 400F. Grease 12 jumbo (3 1/2) inch muffin pan cups.

In a large bowl, combine flour, sugar, cocoa, baking soda, and salt.

In a small bowl, combine buttermilk, butter, eggs, and vanilla until blended.

Stir into flour mixture just until moistened. Fold in white chocolate. Spoon into prepared muffins cups, filling 1/2 full.

Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.

Jake's tip: Cut it open and smear it with cream cheese. Yum!

Makes 12 large muffins

Ham & Cheese Corn Muffins - For those who prefer a more savory muffin

1 package (about 8 ounces)corn muffin mix

3/4 cup chopped deli ham

1/2 cup (2 ounces) shredded Cheddar cheese

1/3 cup reduced fat milk

1 egg

1 tablespoon mustard regular or Dijon

Preheat oven to 400F. Grease muffin pan

In a medium bowl, combine muffin mix, ham and cheese. In a 1-cup glass measure, beat milk, egg, and mustard. Stir milk mixture into dry ingredients; mix until just moistened.

Spoon into prepared muffin cups, filling 2/3 full. Bake 18-20 or until light golden brown. Remove muffin pan to cooling rack. Let stand 5 minutes. Serve warm.

Jake's tip: Cook up an egg, cut the muffin in half and enjoy your muffin sandwich.

Optional: In a double batch, we've also added canned diced green chiles

Makes 9 muffins