Yep, still on a pumpkin kick! I actually adapted this from a cookie recipe at Grouprecipes.com. According to the comments on many different pumpkin cookie recipes around the web, pumpkin cookies often tend to come out cake-like, so I experimented by making half of the batter as cookies, and the other half in a muffin tin. The muffins came out much better, I thought, but were too heavy to really be called muffins, yet were not really cupcake-y either. So “mini cakes” it is!
You can add chocolate chips or good chopped bar chocolate to this, if you like. I had a bar of Green & Black’s 70% and used about a third of the bar, chopped, but 70% was really too high and clashed a little with the other flavors; 60% would be better. (I haven’t used milk chocolate with pumpkin, but if it’s good, please let me know.) Chopped toasted walnuts would also be a good addition.
If you don’t have Pumpkin Pie spice, use 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp allspice. Another option with this is to add a pinch of ground cloves, too.
Ingredients:
- 2-1/2 C all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp Pumpkin Pie Spice
- 1/2 tsp salt
- 1/2 unsalted butter, softened
- 1-1/2 C granulated sugar
- 1 C canned pumpkin puree (not pumpkin pie filling)
- 1 egg
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350.
- Whisk flour, baking powder, baking soda, spices, and salt together in medium bowl.
- Cream butter and sugar together in large bowl, then add pumpkin, egg, and vanilla, and beat until creamy.
- Mix in the dry ingredients, 1/3 of the mixture at a time.
- If adding chocolate or nuts, fold them in now.
- Spoon into muffin tins and bake 20-22 minutes or until golden on top. Enjoy!
