This Week’s Muffin: Empty Nest Pumpkin Chocolate Chip Corn Muffins

OK, the recipe isn’t really called that—I added the Empty Nest thing because Robert and I are sans kiddoes this week. It is so quiet… and this batch of 18 muffins is lasting the two of us a loooong time. If you’re in a similar boat, best to refrigerate these and refresh them in the toaster oven or microwave.

logo-sRecipe comes from the wonderful site Six O’Clock Scramble. We’ve been subscribers for a long time and we love their healthy, kid-friendly and (mostly) simple dishes. The cornmeal adds a hearty texture to these muffins, along with the whole wheat flour. These aren’t too sweet, really, and work well as a breakfast food, snack, or as a side dish (which is how the Scramble suggests serving them).

INGREDIENTS

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 cup yellow cornmeal
  • 1 1/2 cups whole wheat flour
  • 15 oz. canned pumpkin (I love recipes that use the entire can, yay!)
  • 4 eggs
  • 1/2 cup nonfat or low fat milk
  • 1 cup semi-sweet chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Coat 18 muffin tins with nonstick cooking spray.
  2. With an electric mixer, beat the butter and sugar until it is light and fluffy.
  3. Add the remaining ingredients EXCEPT the chocolate chips and beat just until smooth.
  4. Fold in the chocolate chips.
  5. Fill the muffin cups about 2/3 full with the batter, and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  6. Let cool and serve immediately, or store tightly covered for up to 3 days, or freeze for up to 6 months.

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