Hi pals, what’s in store this weekend?
Sarah and I are getting into the Halloween spirit. I’m planning to visit a pumpkin patch to pick out the perfect Cinderella Pumpkin to decorate at my friend’s pumpkin carving birthday party.
I think I’ll bring my famous mini pumpkin chocolate chip muffins. Dense and deeply pumpkin and spice flavored to celebrate the season.
I might also make our mini Halloween cookies by substituting the chocolate chips in a standard chocolate chip cookie recipe for black and orange M & M’s as seen above. These are irresistible, I want to eat the picture.
I’m dying to try this Jack-O-Lantern Martini (a Manhattan with hints of pumpkin, apples, and fall spices) created by my friend Jason of The Thirsty Scientist. His mobile mixology services were featured on The Kitchn blog this week! I hear he may have an opening still for Halloween weekend if your party wants to chic it up a notch.
I heart Martha Stewart glitter crafts (as seen here) so much that I actually made these glitter pumpkins 3 years ago and highly recommend the project.
Mine are not a prefect as Martha’s but I was still proud of myself. Wishing you all a crisp and cool weekend.
By Lydia Ellison
They don’t look like much but are the most fantastic seasonal muffin/cakes you could ever hope for. They are like biting into a sweet and spiced trip to the pumpkin patch on a crisp fall Saturday. They may not be photogenic but it’s inside that counts anyway right.
This recipe is also from my mom’s best friend Laura, click here to read abut her amazing Sweet Mint Tea. Laura is allergic to wheat so her sister Cathrine (a really fantastic baker) adapted this recipe to be wheat free, back in the 90’s before wheat free baking was at all in the zeitgeist! Now there are all kinds of wheat free baking flours but back then it was all about rice flour. Fortunately, rice flour or brown rice flour works well in this recipe. It gives the muffins this dense spongy, moist texture that is rarely achieved in GF baking. My Mom and I have health-ed up the recipe a bit over the years but you can’t tell the difference at all.
Pumpkin Chocolate Chip Muffins
1 16oz can of pumpkin puree (or freshly roasted pumpkin puree)
1 cup sugar
1 1/2 cup flour or rice flour (I use brown rice flour)
1/2 cup oil (I use coconut oil, melted)
1/2 teaspoon pumpkin pie spice mix (I use more)
1/2 tsp (scant) baking powder
1 cup of semi-sweet chocolate chips (I used Callebaut 60% bittersweet disks which were divine but harder to find)
Heat the oven to 350 degrees and grease the cups of a cupcake pan. Mix first all the wet ingredients together until smooth and then fold in the dry ingredients until just incorporated. Add the chocolate chips. Bake about 25-35 minutes, until a knife come out clean. Muffins will be dense and moist.