09 April 2013

Recipe review: Smitten Kitchen's Pumpkin Muffins

The recipe Smitten Kitchen published on her website, which is already adapted from one that was previously published in Gourmet Magazine, is a hot mess of asterisks noting her errors and changed ideas about ingredients.  But what I ended up deciding to do, based on this recipe, is pretty tasty and maintains a nice level of pumpkin flavor-to-sweetness (though I had to figure out how much sugar she was actually asking for).  SK really should redo this recipe so that it's less a catalogue of her mistakes and more a clear set of directions, but in the meantime, here's what I came up with.



Pumpkin Muffins with Chocolate Chips

Adapted from Smitten Kitchen's adaptation from Gourmet Magazine

Makes 12 muffins

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder


1 cup canned solid-pack pumpkin (from a 15 ounce can)


1/3 cup vegetable oil


2 large eggs


1 teaspoon powdered ginger

1 cup sugar


1/2 teaspoon baking soda


1/2 teaspoon salt


1 teaspoon cinnamon


1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup mini chocolate chips


Preheat oven to 350°F. Grease a 12-cup muffin tin. 


Combine all wet ingredients in a mixing bowl: oil, eggs, pumpkin, and sugar.  Add all

remaining ingredients and combine thoroughly.  Pour into muffin cups and bake 30 minutes

or until a toothpick inserted in the middle of a muffin comes out clean.