Monday, October 8, 2012

A Taste of Fall

The flavors of fall have been calling my name, so over the weekend I did a little cooking with some leftover pumpkin from a muffin recipe I tried two weeks ago. I didn't have all the ingredients on hand to make that particular recipe again, so what I improvised was this Pumpkin & Chocolate Chip Muffin recipe.

I was inspired, too, by some discoveries at Publix: Dickinson's Apple Butter and Bigelow's Pumpkin Spice Tea, both of which I greatly enjoyed! I knew Dickinson's as maker of the Lemon Curd and Lime Curd I have often purchased, but I didn't know they made Apple Butter. And the Bigelow tea had a nice rich taste, almost a buttery taste, with just enough spice to make this a fine fall tea. I must say, the hot tea was the perfect accompaniment to this rich, hot muffin, which was good alone but seemed decadent when I topped each bite with a bit of the apple butter. If you're in a muffin mood as well, here's the recipe!

Pumpkin & Chocolate Chip Muffins

1 cup all-purpose flour
1/2 cup white whole wheat flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cloves
1 cup granulated sugar
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup light brown sugar
2 tablespoons vegetable oil
1 large egg
2/3 cup chocolate chips

Preheat oven to 375 degrees. In a medium bowl, add flours, soda, ginger, baking powder, cinnamon, salt and cloves. Combine well.

In large mixing bowl, combine granulated sugar and pumpkin, milk, brown sugar, oil and egg. Beat with a mixer at medium speed until well blended. Add flour mixture to sugar mixture and beat at low speed until combined. Fold in chocolate chips.

Line a muffin pan with 12 cupcake liners. Spoon batter into prepared cups (I use an ice cream scoop). Bake at 375 degrees for 22 minutes or until muffins spring back when touched. Serve hot with apple butter. Yields 12 muffins.


  1. MMMM- haven't had breakfast yet and this sounds good.
    I've had the pumpkin tea and it is delicious. It's on my shoppping list for this week. It is very cool here this morning (Beverly MA) so hot tea sounds great.
    And I may be very "lazy" and buy my pumpkin muffin at Stop & Shop.
    Enjoy your day.

  2. That looks wonderful! I will try the recipe this week...thanks for posting it. I, too, have seen the lemon & lime curd but not the apple butter.

  3. I was thinking on the same lines as Marie...MMMMM...pumpkin spice tea sounds wonderful! No Publix nearby so until the end of the month when I go down to ATL again, I will manage with some Good Earth Sweet and Spicy tea. I think it is time to go make a cup now!

  4. Those are some of my favorite muffins. The combination of pumpkin and chocolate chips -- what's not to like?

  5. The flavors of fall, warm and spicy! We had Pumpkin pecan scones in the tea room over the weekend. And for some reason, I'm craving a mug of chai!

  6. Looks like we were both thinking about pumpkin/chocolate chip recipes over the weekend! ;-)
    Tis the season!

  7. Thank you for the recipe! Those sound like really yummy muffins.

  8. Oh my does that sound inviting for sure!!!! I love this time of year don't you? Warm cup of tea in a beautiful cup as the air turns crisp and cool....I can't get enough - this is why I love fall, so many reasons to have a cup of warm tea as things slow down. I am practically giddy.

  9. Yum. Someone (I think it's Dickinson's) also makes banana curd. I've never tried it but would if it ever goes on sale.

  10. Have you tried or even create a good recipe I can use this tea from Mercola's tulsi herb that can be made into an immune boosting tea? Or even an energy boosting one will also do.

  11. Looks very delicious. I have a box or two of Bigelow tea and I have to say for boxed spice tea they're excellent. Mine is a Christmas Chai and it's super delicious.


Thanks so much for taking time to leave a comment! It makes my day to hear from readers!