Thanksgiving is coming up, though we don't celebrate it here. And if you look at the decorations at most stores, they are all set for Christmas. (some actually had Halloween and Christmas decorations up at the same time and they started selling O-sechi (the boxed meals for New Years) at the beginning of October!)
My Aunty and her friend are visiting, we'll be meeting up next week, and we just received a box from her, mostly with stuff that my mom gave her to fill the box with, but it was filled with all kinds of goodies.
One of the gifts from my Aunty was a cookbook. It is from her friend's church and has a collection of all sorts of recipes. (Thanks Aunty!)
For Halloween, I wanted to make some kind of pumpkin treat, but didn't get around to it and have had the can of pumpkin puree sitting and waiting for me.
And with Thanksgiving coming around the corner, the blogosphere is filled with pumpkin/squash recipes and delicious photos of them too.
So, as I flipped through the pages of the cookbook, a recipe caught my attention. "Kara's Pumpkin Chocolate Chip Muffins". Perfect. Pumpkin + chocolate + muffin = yum! Plus, it sounded easy.
I didn't have pumpkin pie spice and wasn't about to buy some, but that's the good thing about the internet, I found several recipes online and luckily had the spices to put some together.
The recipe called for chocolate chips, but I only have the Ghirardelli 60% chips and they are quite large (see the big black blob?), so I put a handful of these chips and added several handfuls of nibs. (If you don't have nibs, but have the smaller chocolate chips, add 3/4 cup.)
They came out great! Very moist and the spices just right. It doesn't beat mom's pumpkin pie, but it is still comforting.
Here's the recipe if you'd like to make up a batch for your holiday brunch or gathering.
Pumpkin nib muffins adapted from "Flavors of the World"
Mix the following in a bowl:
1 and 2/3 cup flour
1 cup sugar
1 tablespoon pumpkin pie spice (recipe to follow)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
Pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon cardamom
Whisk together in another bowl:
2 large eggs
1 cup plain pumpkin puree
1/2 cup melted butter (about 100g)
Stir in 1 handful of chocolate chips and 2 handfuls of nibs into the egg mixture. (If you don't have nibs, add 3/4 cup chocolate chips)
Fold egg mixture into dry ingredients. Scoop into lined or greased muffin tins. Bake for 20 to 25 minutes at 350F (180C). Makes 12 muffins.