Pumpkin Week: Day 5!
Despite my precise attention to recipes, my cookies always turn out fluffier than the dense, chewy texture I usually crave when driven to baking. So after a beautiful batch of what I’d like to call pumpkin biscuits, rather than cookies, it dawned on me that this batter was destined for muffins. It was meant to be. These moist breakfast or dessert treats promise to give you a warm, fuzzy Fall feeling. Try them either way as suits your fancy!
(I am curious as to whether my ingredients have something to do with my fluffy problem. I use Farmer Ground Flour, which is less refined than other all-purpose flours. I use organic cane sugar, though Shantilly Picnicclaims this has no effect. I used fresh butter from Sunrise Family Farms. And last, fresh pumpkin puree. I’ll ask Honey & Jam from which this recipe was inspired, and report back.)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- a pinch ground cardamom
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 2/3 cups organic cane sugar
- 1 1/4 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup coarsely chopped walnuts
- Preheat the oven to 350 degrees.
- Grease two muffin tins or baking sheets with butter or a butter wrapper. (If you have one muffin tin like I do, bake your muffins in batches. Keep your batter in the fridge while one batch is baking. If you are making cookies, you can also line your baking sheets with parchment paper.)
- In a medium bowl, whip the butter and sugar together with a fork or egg beater until fluffy.
- Add the pumpkin, egg and vanilla and beat the mixture until it becomes creamy.
- Combine the dry ingredients in a large bowl, mix thoroughly. Add the dry ingredients, chocolate chips and walnuts to the pumpkin mixture and mix together.
- Fill each muffin slot halfway with batter. Or, drop 2 tablespoons of batter on your baking sheets, spaced 1 inch apart.
- Place the muffin tins or baking sheet on the middle rack and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin or cookie comes out clean.
Allergens: eggs, tree nuts