baking Dorie

Tuesdays With Dorie: Pumpkin Muffins

For years I made pumpkin muffins from a recipe I cut out of the Philadelphia Inquirer — cut out, with a pair of scissors, and then kept track of on a little piece of newsprint. It’s so archaic. But somewhere along the line I lost my recipe; no more Andrew’s Pumpkin Muffins. They were excellent, by far the best pumpkin muffins I had ever had in my life.

This week’s Tuesdays with Dorie recipe gave me a chance to replace my beloved recipe. And Dorie’s came close to Andrew’s (whoever he may have been) — or, at least, close to my no-doubt-nostalgia-enhanced memory of Andrew’s. We had them for breakfast rather than dessert, so I made them with King Arthur’s white whole-wheat flour. It’s great flour — we really can’t tell the difference in most baked goods — and I feel less guilty about serving it for breakfast.

And then, of course, I had to do something about those raisins. Over the objections of #1 Son (who has developed something of a raisin obsession lately), I used chocolate chips instead. (Breakfast? Who said anything about breakfast?)

So, without any further ado, here are my pumpkin muffins with chocolate chips and pecans:


Family review:

Husband: They were good all-around muffins — not transcendent, but quite tasty. The chocolate chips were a plus.

#1 Son: They were good, very good. There wasn’t a whole lot of pumpkin flavor, just enough to let you know you were eating pumpkin muffins but not enough to really make an impact. Texture was good, chocolate was good. Yay.

#2 Son: Um nom nom nom nom. (Translation: He liked them.)

I will definitely make these again. (Maybe with more chocolate chips. A cup? Two cups? The sky’s the limit!)

If you’d like to try them, Kelly over at Sounding My Barbaric Gulp! has the recipe. Really, go now. Try them. You won’t be sorry.

And if you’d like to see what other bloggers did with and to them (many no doubt much more creative than my chocolate-for-fruit substitution), check out the blogroll at Tuesdays With Dorie.

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