Chocolate and pumpkin topped with a light cinnamon streusel. Perfect served warm for breakfast for those crisp autumn mornings.
If you follow URBAN BAKES on Facebook, then you’ve probably seen a similar photo posted stating, “I’m not giving up on pumpkin until December 1st.” And it’s true.
With only seven months into blogging at times I feel late in the game. I want or rather need self-satisfaction knowing I was able to get as much Fall baking in as I possibly can before Thanksgiving. I must finish the “oranges of the season” before bringing out the peppermint and gingerbread chaos of Christmas. It’s like an itch you can’t reach but must get.
So with that said, I still need to do a carrot and sweet potato post before Thanksgiving, which means I have to get baking and do it quickly!
For this post I’d have to say I’m fairly satisfied with the turn out, photo creativity could have been better but nonetheless, I’m proud to say this recipe is an original. Lately, I’ve been trying to get in the mindset of creating original recipes rather than adapting however, like most things in life, this will take time and practice.
Currently, I’m working on a project trying to manage a stable and flavorful gingersnap crust for a pumpkin pie with plans to deck out the top. In other words, make it look pretty but, it hasn’t come out the way I want it so it’s a work in progress. At one point, these muffins were also a work in progress.
A few weeks ago, I created a similar recipe to this one and it came out BEAUTIFUL! So aesthetically pleasing, I could have taken photos of them right from the muffin pan and you probably would have wanted to eat the screen. I’ll tell you, it was that gorgeous BUT, they tasted disgusting. It was dry and gummy. Ugh! Such a disappointment.
These muffins are much better. The muffin itself has a moist, tender crumb and the chocolate chips just simply melt in your mouth. Ugh, in a beautiful sense. Since making them, I’ve eaten one every morning for breakfast. Then, I go to the gym (eek!) which is exactly what I’m about to do before heading to work!Print
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoon unsalted butter
- 1 tablespoon semisweet mini chocolate chips
- 2 1/2 cups all-purpose flour
- 3 teaspoon pumpkin pie spice
- 1 1/2 teaspoon baking soda
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 3 large eggs
- 1 can (15 oz.) pure pumpkin puree
- 1 1/2 cups granulated sugar
- 2/3 cup vegetable oil
- 1/2 cup water
- 1 cup semisweet mini chocolate chips
- In small bowl, mix flour, sugar and cinnamon. Using a pastry blender or long-tined fork, cut in butter until the mixture becomes crumbly about the size of small peas. Gently stir in mini chocolate chips; set aside.
- Heat oven to 350°F. Place a paper baking cup into each of the 24 cupcake wells.
- In a large bowl, mix flour, pumpkin pie spice, baking soda, salt and ground cloves; set aside.
- In medium bowl, whisk eggs and pumpkin together. Whisk in sugar, oil and water. Gently pour into the flour-mixture and mix just until blended. Do not over mix. Fold in mini chocolate chips.
- Pour batter 3/4 full into each muffin cup. Sprinkle top with the chocolate chip streusel.
- Bake on center rack for 22 to 27 minutes until tops spring back or toothpick inserted in center comes out clean. Cool for 10 minutes. Serve warm or cool. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 25 minutes