Wednesday, October 1, 2008

RECIPE: Pumpkin Chocolate Chip Muffins

Have you ever been to Harry's Farmers Market to get their huge pumpkin chocolate chip muffins? My friend and I used to cut them in half and treasure every morsel...they were that good! For years I have tried to find a recipe that resembles these tasty treats. I had a recipe for banana nut muffins and thought if I tweaked that recipe and replaced the bananas with pumpkin and the nuts for chocolate chips, I might have a winner. These little muffins are good but they still don't compare to the ones found at Harry's. Here is the recipe:

Pumpkin Chocolate Chip Muffins
5 Tbsp softened butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1-1/2 cup canned pumpkin
1-3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 Tbsp cocoa powder
1 tsp pumpkin pie spice
1/2 cup buttermilk or heavy cream
1/3 cup chocolate chips

Preheat oven to 350. Beat butter in large bowl with hand mixer until light & fluffy. Add sugar & brown sugar, beat well. Add eggs and vanilla; beat until well blended. Add pumpkin and beat on high speed for 30 seconds. Combine flour, salt, soda, baking powder, pumpkin pie spice & cocoa powder in separate bowl, whisk together. Add flour mixture to butter mixture alternately with buttermilk, ending with flour. Add chocolate chips to matter and mix well (coat them in a little cocoa powder to prevent them from sinking in the muffins). Pour batter evenly into greased muffin pan. Bake for about 20-25 minutes, until toothpicks comes out clean. Cool muffins in pan for 10 minutes and then remove to wire rack to cool completely.

In the picture above, I made mini muffins. I used mini chocolate chips and baked them for only 12 minutes. This recipe makes 48 mini muffins. After they cooled I made a cinnamon fluff filling. Here's the recipe for that:

Cinnamon Fluff
2 Tbsp flour
1/2 cup milk
1/2 tsp vanilla
1/4 tsp cinnamon
4 Tbsp butter softened
4 Tbsp shortening (like crisco)
1/2 cup sugar

Cook flour, milk, vanilla and cinnamon until thick and pasty, stirring constantly while it cooks. Cool completely before continuing. Beat butter, shortening and sugar until fluffy (about 4-5 minutes). Add cinnamon mixture to butter mixture and beat for another 5 minutes. This will not harden at room temperature.

I cut the corner of a zip lock baggie and put a pastry tip into it. Then I spooned the fluff into the bag. Pick up each muffin and poke the pastry tip into the muffin about 1/2 way up then push some of the fluff into it and slowly remove tip. Fill all the muffins. You'll have alot of the fluff leftover.

These are so good!


The Horns said...

Ok, I'm going to try them but I'll have to write down the recipe later. I haven't seen those muffins from Harry's in years. I look every time I go.

Tara said...

I will NEVER forget those muffins!!!! I have tried on numerous occasions to duplicate that recipe. I will have to try your recipe now! Brenda has a recipe for Pumpkin Cranberry Bread and I think if you take that recipe and replace the cranberries with the chocolate chips you would have "Pumpkin Chocolate Chip Muffins." But, I have never received that recipe, YET!!! :) :)

Anonymous said...

I too would love the Harry's pumpkin chocolate chunk muffin recipe. I've heard that they have a cookbook at Harry's with the recipe in there, but always forget to look when I go shopping - which is a rarity. I do however, remember to stop by the bakery to see if they have them, but they are usually out. Also, I found out that they alternate the chocolate for a pecan one. Perhaps one day, I'll find that recipe book. :-)


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