I know it’s not exactly pumpkin season, but I’ve only had a chance to make them again recently. And anyway, they do contain spices, so they’re appropriate for the holiday season.
This is our second post on a recipe from the Dysart’s cookbook, and probably not the last. This particular recipe is actually for cookies, but I generally bake them in muffin tins and so I’ve listed it as both. These muffins/cookies come out soft, a bit spongy and 100% delicious. You need to try these!
This recipe comes unaltered from the “Dysarts Cookbook”. Check out the original or stop in to try them there! I prefer to swap the chocolate chips for big chocolate chunks (pictured below) – if you do, you might want to bump the chocolate chip measurement up to 2.5 cups since the chunks don’t pack as well as the chips. If I think of it, I’ll add the weight measurements next time I make them. The recipe also suggests that you could swap in raisins or nuts for the chocolate chips, but don’t you dare ruin these cookies with nuts.
- 2 cups sugar
- 2 eggs
- 2 tsp milk
- 4.5 cups flour
- 2 tsp cinnamon
- 4 tsp baking powder
- 3 cups canned pumpkin
- 1 cup (canola) oil
- 2 tsp vanilla
- 2 tsp baking soda
- 2 tsp salt
- 2 cups chocolate chips (chunks)
Start by combining sugar, pumpkin, oil, vanilla, milk, eggs, and salt in a large mixing bowl, and cream the mixture really well (with a mixer if you’ve got one). Next, stir in the flour, cinnamon, baking powder, and baking soda. You’ll need a strong mixing spoon for this, as the mixture is quite thick. Finish off the batter by pouring in the chocolate chunks. Your finished batter should be very thick – you’ll need a finger to help it off the mixing spoon. A word of caution – the batter is way too delicious. Taste at your own risk.
Preheat your oven to 375 F. Spoon the mixture into either a greased muffin tin or into baking cups. The muffins don’t rise much, so don’t be afraid to fill the tins right to the top. If you’re doing cookies, you can just drop rounded teaspoons onto a greased baking sheet. Pop them in the oven for about 25 minutes if you’re doing muffins (only about 10-12 minutes for cookies). You can check if they’re done by inserting a knife into a muffin/cookie and checking if it comes out clean.
And that’s it! Your end product should be soft, moist, slightly spongy, and fully delicious. Enjoy!