Happy Fall, my friends!
After this crazy hot summer that we had in West Virginia, I am quite excited for it to cool down a bit (even if it’s just from 90 to 70…). Maybe the leaves haven’t really started to change colors here yet and sandals will be in season for at least another month, I couldn’t help but start fall baking!
These muffins go way back for me, to 5 years ago while studying abroad in Paris. I was there during the fall semester, so my friends and I were in France for Thanksgiving. Being a favorite American holiday, all of us celebrated with a big potluck filled with wine, lots of side dishes, and these muffins. I got the canned pumpkin at a tiny American grocer for about 5x what they are worth, a muffin pan, (as well as Hot Tamales…) and rushed back to bake dozens and dozens of these muffins for our little party. The best part was that I forgot completely about a can opener, so I then learned that my corkscrew was good for more than just opening lots and lots of wine!
So, along with sweaters, boots, apple picking, and cozy cool mornings, these muffins á la citrouille have become a fall must have in my book! The spices will warm you, the little chocolate chips will brighten your day, and just the smell of pumpkin will bring you home no matter where you are.
Flour—8,25 oz, or 1 ½ C
Baking Powder—0.1 oz, or ¾ tsp
Baking Soda—0.05 oz, or ½ tsp
Salt—0.05 oz, or ¼ tsp
Allspice—0.05 oz, or ¼ tsp
Cinnamon—0.1 oz, or ½ tsp
Sugar—5.5 oz, or ¾ C
Canola Oil—1.6 oz, or ¼ C
Pumpkin Purée—8.5 oz, or 1 C
Water—1.75 oz, or ¼ C
Chocolate Chips—3.5 oz, or ½ C
Preheat the oven to 400˚ F.
In a large bowl, sift together the flour, baking powder, baking soda, salt, allspice and cinnamon.
In another bowl, whisk together the sugar, oil and eggs.
To this second mixture, add in the pumpkin and water.
Once all combined, slowly add in the dry ingredients, folding to incorporate.
Add chocolate chips.
Spray your muffin pan with nonstick spray, filling each cup about halfway up with batter.
Place in the middle rack of your oven and bake for 20 minutes.
When finished baking, place on a cooling rack and allow to cool just about completely before taking them out!
These muffins are delicious as full sized or mini as well!