Newlyweds navigating their way through married life – and the kitchen

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Pumpkin Chocolate Chip Pancakes

Very VERY bad idea to be reliving this post from Saturday as I sit here at my desk eating my 100 calorie, whole grain VitaMuffin top.

Dave and I are very different when it comes to breakfast: he lives for it, and myself, I could probably live without it.  On a Saturday morning, it’s always a struggle to decide what the first meal of the day is going to be.  Dave usually wants to get up and use every pan we own to make a 5-course breakfast, whereas myself, I like to go out, get an iced coffee and a breakfast sandwich from my most favorite breakfast spot in the neighborhood – Magnificent Muffin.  It’s a tiny, hole in the wall that I first was drawn to some years ago by the constant line out the door.  And besides the fact that you can probably only fit about 5 average size humans in there at a time, the line is legit.  Because their breakfast sandwiches are made-to-order, served hot off the griddle, and their muffins are in fact magnificent – it’s not even false advertising.  And, the best part, every order comes with a side of sass from the owners – free of charge.

But this past Saturday, I was antsy to try this recipe for Pumpkin Chocolate Chip Pancakes that I found from Cozy Kitchen.  Trader Joe’s has a really great Pumpkin Pancake & Waffle mix that I’ve used in the past to make PCCPcakes.  But I tend to agree with the ladies at Magnificent Muffin – fresh ingredients and a side of sass make EVERYTHING taste just a little bit better.

Pumpkin Chocolate Chip Pancakes
*Modified from Cozy Kitchen

INGREDIENTS
*yields about 8 pancakes

1 cup all-purpose flour

1 & 1/2 tbsp light brown sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp pumpkin pie spice

1/8 tsp ground ginger

1 cup buttermilk, shaken

1 egg

1/4 cup pumpkin puree

1 tbsp unsalted butter, melted and cooled

1/2 cup chocolate chips

1) In a medium bowl, sift together flour, brown sugar, baking powder, baking soda, salt and spices.  Set aside.

2) In a small bowl, measure out the buttermilk then add the egg and lightly beat.

3) Mix in the pumpkin puree with the egg and buttermilk and mix until completely blended.  Then add the melted butter and mix again.

4) Add half the wet ingredients to the dry ingredients and mix lightly.  Then add the other half and mix until the batter is just combined (there will be small-medium lumps).  Add chocolate chips.

5) Heat your griddle over low/medium heat and spray with non-stick cooking spray or butter.  Use about 1/4 cup of the batter and place in a round circle on the skillet.  Cook until small bubbles form on the surface of the pancake and then flip over.  Cook on opposite side for about a minute, or until golden brown.

6) Serve warm with LOTS of maple syrup.

OMG – the pumpkin – the chocolate – the syrup.  I would highly recommend serving a nice, salty side with this like sausage or bacon, just to have a good balance of salty and sweetness (if that’s your thing).  And, these literally took all of 10 minutes to make, so it was a GREAT Saturday morning breakfast!

 

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Pumpkin Chocolate Chip Muffins

I know everyone’s sad about Summer being over and all but how can you be sad when FALL is the next season on deck? Augh, the leaves! The crisp air! The apples! The pumpkins! The pumpkin beer! I’m getting giddy just thinking about it and all the amazing foodstuffs that come with it!

This recipe for Pumpkin Chocolate Chip muffins is a recipe of my mom’s. I can’t really remember when she started making these, but when she did, they became one of my most favorite fall treats of all time.  I remember she’d send me back to college with them after a weekend home, and after eating about 1/2 dozen myself, I would then contemplate sharing them with others.  And then when I had my own apartment and my own kitchen, I started making them myself.  And now, it’s not really fall in my mind until I’ve made a batch – and that’s exactly what I did this past weekend. After some yucky rain and humidity, Sunday was a gorgeous fall day, blue sky with a little chill in the air – the perfect day for Pumpkin Chocolate Chip Muffins.  I have no idea of the origin of this recipe, all I know is that it proves that some of the best recipes of all time are scribbled down on a piece of notebook paper.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
*Mom’s Recipe 🙂

INGREDIENTS
*yields about 2 dozen muffins

2 cups sugar

1.5 cups vegetable oil

4 eggs

3 cups flour

2 tsp. baking powder

2 tsp. baking soda

3 tsp. cinnamon

2 tsp. salt

1 – 15oz. can of pumpkin puree

1.5 cups mini chocolate chips

1) Preheat oven to 350 degrees.

2) Cream together sugar, oil and eggs in a standing mixer or electric beaters.

3) In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.  Slowly add to the sugar/oil/egg mixture until combined.

4) Add the pumpkin puree and mix well.

5) Fold in the mini chips.

6) Scoop 1/4 cup of muffin batter into a greased muffin tin or cupcake papers.  Bake in preheated oven for 25-30 minutes and let cool.

It’s arguable that this could almost be considered more of a ‘cupcake’ than a ‘muffin’ but really, who cares? They’re the perfect start to a cool fall morning 🙂

Enjoy and happy fall to all!

Pumpkin Chocolate Chip Muffins



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