Fall is my absolute favorite time of year. I love pretty much everything about it--leaves changing and crunching underfoot, pumpkins EVERYWHERE, cool[er] air, acorns, pinecones, cinnamon, apples, cider, boots, cardigans, scarves...and of course, it all ends in Christmas, so what's not to like?
Fall also gets me cooking and baking more. (I think it probably has something to do with the temperature dropping enough so that I don't feel like I'm in a sauna every time I use the oven or stove.) As a result, I thought I'd share one of my favorite fall recipes.
Background story: I have these fond childhood memories of going to Oma and Opa's house around Christmas time and sitting up on a stool by the counter and eating the special-Christmastime-only-cookies--the ones that they always bought from the German store when they imported them during the Christmas season. These ones:
I almost gave up trying to find a picture, which should tell you how obscure they are. Thank you random Polish imports site. Behold! Heaven itself. Soft gingerbread cookies with plum filling covered in dark chocolate. Yes, I was a very. spoiled. child. With a well-developed palate, apparently. These delectable treats have since become a bit more readily available, being no longer confined to the Christmas season, but the combination of ginger spice and dark chocolate will always be fondly associated with fall and winter in my mind and mouth. The recipe below is happily reminiscent of all the best tastes of fall.
Gone-So-Fast-I-Couldn't-Get-A-Picture Chocolate Chip Pumpkin Muffins
1. Preheat oven to 4oo degrees.
2. Grease muffin tin. I recommend that you not use paper liners, unless you like donating half your muffin to them.
3. In a large bowl, mix together 3/4 cup white sugar (you can substitute some brown sugar if you like a deeper flavor), 1/4 cup vegetable oil or applesauce, and two eggs. Add 1 cup canned pumpkin and 1/4 cup water and mix.
4. In a separate bowl, combine 1 1/2 cups all-purpose flour, 3/4 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt. Add lots of ground cinnamon, nutmeg, and ginger, and also some ground cloves (but don't overdo it with the cloves). I like lots of spice in mine, and I never measure it--I just keep adding until it looks and smells about right.
5. Make a well in the center of the pumpkin mixture and gradually combine wet and dry ingredients.
6. Add in semi-sweet chocolate chips. I always eyeball how much. I guess it's probably around half a bag, or maybe a little under.
7. Pour into muffin tin. Distribute equally between all 12 cups. Bake for 20-25 minutes. Breath in the irresistible fragrance of fall.
8. Take pictures as soon as you remove them from the tin because they will disappear before you get another chance! (I always manage to forget this step).
Enjoy! And step on a crunchy leaf!
A.
