I was very excited about this recipe as I love all things pumpkin, and as expected, these muffins did not disappoint! They were a breeze to put together and, after 25 minutes in the oven, I had delicious muffins that pair perfectly with a cup of coffee on a chilly fall morning. In my hurry to get these in the oven, I forgot to put the sunflower seeds on top, but I actually think I wouldn’t have liked them as much with the sunflower seeds. I can say that this is my favorite recipe thus far from Dorie, and I can guarntee I’ll make these again.
Elizabeth from Gluten-Free Baking chose today’s recipe, and you can find the gluten-free version of these muffins on her blog. You can find the original recipe on Chaya’s blog, My Sweet and Savory, or on page 13 of Dorie’s Baking: From My Home to Yours. To see how the other bakers did, check out the Baking with Dorie blogroll. Up next, My Favorite Pecan Pie!
We had a very rare night out last night and went to a Halloween party hosted by one of the husband’s good friends. When I asked if I could bring anything, they suggested a dessert. I wanted to do something a bit different that had the flavors of fall, and that was easy to eat with your hands. Pumpkin, cookies and chocolate, can you really go wrong there? The answer – no you cannot. These cookies were delicious! They are very soft and cakelike, my favorite cookie combination. And you don’t need to just take my word for it…there were a ton of desserts at the party, and my cookies were gone within 30 minutes of arriving! The other desserts were barely touched. Just saying…
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.