It’s really time to celebrate! For real! Growing up in Asia, we’re never exposed to pumpkin. In fact, we never celebrate Thanksgiving. Hence, the idea of having pumpkin (and turkey) is still ‘huh?’ to me. Among cucurbitaceae family, I’m more familiar with melon, gourds, cucumber, and watermelons. However, I’ve challenged myself to always experiment and try new ingredients in cooking. So, here comes pumpkin.
Well, don’t get me wrong. I really enjoy eating pumpkin but I don’t feel confident cooking it. So, after browsing for some ideas, I decided to make this pumpkin choco chip muffin. Oh boy, now I know why people brag so much about Fall season (and Starbucks pumpkin spice latte). I served this for breakfast and Frederick loves it so much. He kept saying it’s so good and moist, and finally stayed quiet when I told him it’s pumpkin. I guess he was a bit shock (just like me) to finally realize that pumpkin can be this good. So, another pumpkin recipe? You bet!
For the Streusel:
- ½ cups all-purpose flour
- ½ cups (packed) light brown sugar
- ½ tsp cinnamon
- 5 tbs cold unsalted butter, cut into bits
For the Muffins:
- ¾ cups pumpkin puree
- ½ cups semisweet chocolate chips
- 1½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cups (packed) light brown sugar
- ½ cups unsalted butter, melted and cooled
- 2 large eggs
- ¼ cups water
- ¼ tsp pure vanilla extract
- Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- To Make the Streusel: Put the flour, brown sugar and cinnamon in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to get irregularly shaped crumbs. Set aside in the refrigerator for the moment. (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.)
- To Make the Muffins: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a large glass measuring cup or another bowl, whisk the melted butter, eggs, water, and vanilla extract together until well combined. Add the pumpkin puree to the mixture, then pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that is just the way it should be.
- Add the chocolate chips and mix well.
- Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.
- Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
For printed recipe, please click here.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Click here to see more of Muffin 101.