More Chocolate Pumpkin Muffins

I didn’t mean to.  It just sort of happened.  All on its own.  I looked up from doing some Very Important work on my computer (um, probably checking my personal email or reading web-comics) and there, sitting on the counter, I saw this:

Magically Appearing Chocolate Pumpkin Muffin Ingredients

Magically Appearing Chocolate Pumpkin Muffin Ingredients

I said to myself, “Self?  What is sitting there on your counter?”

Well, in the Pyrex measuring cup I discovered 3/4 cup of white AP flour, 3/4 cup whole wheat pastry flour, a tad more than 1/2 tsp cinnamon, a tad more than 1/4 tsp nutmeg, a tad more than 1/4 tsp ginger, a tad more than 1/8 tsp cloves, 3/4 tsp baking soda, and 3/4 tsp salt.  In the next bowl I found 1/2 cup of chocolate chips and 1/2 cup of chopped pecans and walnuts.  In the front bowl, I found a bit more than 3/4 cup of turbinado sugar.

On the left side, I saw some canola oil (and felt compelled to measure out 2 tbs of it) and some vanilla (I had an inkling that I really needed 1 tsp of that stuff).  In the measuring cups I discovered 1 cup of pumpkin puree, 1/3 cup of unsweetened cocoa powder, and a little more than 1/2 cup of apple sauce.  Also, out of the corner of my ear, I heard the tea kettle boiling 1/3 cup + 2 tbs of water.

While the chocolate chips and nuts would have tasted good alone, as would the apple sauce, the pumpkin puree would have tasted okay (if a bit bland), and the boiling water would have been fine with a tea bag, all of the other ingredients really needed to be combined in some way.

So, I took the apple sauce, the oil, and the cocoa powder and mixed them together in a large bowl.  Then I added 1/3 cup of the boiling water and mixed it in with the chocolate mixture until it made a thick chocolaty paste.  Next, I added the pumpkin, sugar, and vanilla and mixed everything together well.

After that, I sifted in 1/2 of the flour mixed and mixed for just a few seconds, added 1 tbs of boiling water, and mixed for a few more seconds.  Next, I sifted in the other half of the flour mixture, mixed for a few seconds, added another 1 tbs of boiling water, and mixed for a few more seconds until the flour had just incorporated into the batter.  Then I carefully folded in the nuts and chocolate chips.  I lightly greased a muffin tin, poured the batter in, and cooked it at 350 degrees for about 23 minutes.  I took them out and had perfection.

Chocolate Pumpkin Muffin

Look at the beautiful insides of that muffin!

The cocoa powder and pumpkin give it a lovely brownish orange hue.  The chocolate chips and nuts are distributed throughout.  The incorporation of whole wheat pastry flour gives it a little more fiber.  The deliciousness factor makes me eat three-at-a-time.

These muffins are pretty much perfect.

(See the original recipe at The PPK.  I added nuts, decreased the sugar (and used turbinado instead of white granulated), increased the apple sauce, increased the spices, and substituted half the flour for whole wheat pastry.  I also made these muffins (with fewer modifications) a few weeks ago.)

Zucchini Pecan Spelt Muffins?!

Last Sunday, on top of the bagels and the garden vegetable spread (that totally grows on you as you eat more and more!), I also made some muffins.  Zucchini Pecan Spelt Muffins, to be exact.  I got the recipe from Vegan Brunch, and modified it slightly, partly on purpose, and partly by accident.

When I first saw the recipe (and the lovely picture in the cookbook), I immediately thought of these delicious, large, soft, fluffy, moist muffins that I used to get from a coffee shop, before I started this whole vegan experiment.  The muffins were made with some sort of non-white flour, they were zucchini muffins, but they also had some sort of nuts in them (either walnuts or pecans, I’m not sure which) and a good handful of nuts on top of the muffin, as well.  I would stick the muffin in the microwave for 55 seconds before eating, and it was delicious.  Steamy and warm and fatty and delicious.

So, I saw this muffin and decided I wanted to replicate the bakery muffin.  So, in addition to the zucchini and spelt flour, I needed to add some chopped nuts.  I think I ended up adding about 1/3 to 1/2 cup of chopped pecans to the batter.  I also sprinkled some on top of half the muffins.  The one downside was, I had only about half of the required zucchini.  I even went to the store specifically FOR the zucchini, and failed to buy the right amount.  So, I made due with half the amount.  The muffins were maybe a little drier than they should have been (had I added 2 cups of zucchini instead of only one), but they were still mighty good.

Unfortunately…I left them out on the counter for two days, and in the hot desert heat, I think they started to go back pretty quickly.  I immediately shuttled them to the refrigerator, but, now they taste a little…funky.

Zucchini Pecan Spelt Muffin

I call this: Muffin in the Sun