These were supposed to have pecans in them, originally, but circumstances forced me to rename them Pumpkin Cinnamon Chip Muffins (without Pecans). The recipe I based them on was called “Pumpkin Pecan Muffins,” but mysteriously, there weren’t any pecans listed in the ingredients or in the directions. I posted so in the comments, and the lovely blogger who created this marvelous recipe went ahead and fixed it, but by then it was too late; I’d already made them. And they were already insanely delicious. Sweet and moist and immensely satisfying. While I am a breakfast muffin kind of person, these definitely lean more to the dessert side of things. . .which actually makes them even nicer for breakfast, come to think of it.
I baked with pumpkin all autumn, and through Christmas, and then we got into the new year and I was all about lemons and blood oranges and springy sorts of things. And then I realized, with a sigh, that I missed the sweetness and dependability of pumpkin. I love pumpkin! Bring on the pumpkin. (Stop saying pumpkin.)
Dry ingredients first. Instead of whole wheat and all purpose flours, I used whole wheat white flour and wheat germ, then added ground flax, baking powder, baking soda, heaps of cinnamon, and nutmeg, cloves, ginger, and salt.
I used sucanat for the sugar, which is essentially dried sugar cane juice; it’s not as processed as other sugars and doesn’t lose its natural molasses, vitamins and minerals during the production process. I added two beaten eggs and whisked like a maniac.
In went canola oil, maple syrup, vanilla, pumpkin, and Greek yogurt. It looked a bit like a science experiment gone wrong until I whisked it all together.
Combining the two bowls made for some tasty looking batter.
That’s when the absent pecans became especially noticeable. I poked around the cupboard and found some mini cinnamon chips, and threw in 1/3 of a cup.
There is a special place for cinnamon chips in my heart, especially these mini ones from the King Arthur Flour company.
I had enough batter for 18 muffins
The recipe said to bake for 20-25 minutes at 350; I opted to bake for 15 minutes at 375. They ended up needing 2 more minutes, and then they were done to perfection.
After five more minutes in the pan, I moved them to the cooling rack, and after I couldn’t take it for one more minute, I tasted them. Sweet, soft, and satisfying. These were popular, too; they were gobbled up quickly, with oohs and aahs of appreciation. It warms a baker’s heart.
PUMPKIN PECAN MUFFINS RECIPE (original)
My version of Pumpkin Cinnamon Chip Muffins (without Pecans) (adapted from Noshing with the Nolands)
1 1/3 + 1/2 cup whole wheat white flour
2/3 cup toasted wheat germ
2 tablespoons ground flax
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
2 heaping teaspoons cinnamon
1 teaspoon (scant) ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 cup (scant) sucanat
2 eggs, lightly beaten
1 cup pumpkin puree
1/3 cup maple syrup
1/4 cup canola oil
1 teaspoon vanilla bean paste
1/2 cup lowfat plain Greek yogurt
1/3 cup mini cinnamon chips
Heat oven to 400 degrees; you will reduce the temperature later. Grease or line enough muffin tins for 18 muffins.
Whisk together the flour, wheat germ, flax, baking powder, baking soda, salt, and spices.
In a separate bowl, beat the eggs and sucanat together. Then add the pumpkin, maple syrup, oil, vanilla, and yogurt and whisk well.
Pour the pumpkin mixture into the dry ingredients and stir with a spatula, just until incorporated. Fold in the cinnamon chips.
Sccop the batter into muffin tins. Reduce the oven temperature to 375 degrees and bake for 15-20 minutes, until a toothpick comes out clean.
Give them five minutes in the tin, then move to a wire rack to finish cooling. Try very hard not to eat them all in the first hour. Good luck.