Growing up the daughter of a German-Lutheran pastor and attending school at the little Lutheran school across the street from our parsonage, Halloween art projects at school were non-existent. Pumpkins, ghouls and such were completely eclipsed by our sad, Reformation Day (also October 31) depictions of Martin Luther nailing his 95 Theses to the door of the Castle church of Wittenburg. (In case you aren’t up on your Lutheran church history, Luther nailed the notice up because he was really upset about the Catholic claim of the day that freedom from God’s wrath could be purchased with money.) Luther’s opposition got him excommunicated, and the story goes on from there.
But school art projects and Lutheran theology aside, my Mom did let us celebrate Halloween, trick or treating, costuming, fighting over the fudgies in the bags of Kraft caramels and all. She didn’t have one particular treat she made, but these muffins, tender, pie-spiced and full of melted chocolate, would have been a welcome Reformation Day/Halloween refreshment.
Makes 2 dozen muffins
Pumpkin Chocolate Chip Muffins Ingredients
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 nutmeg, completely grated
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 sticks unsalted butter (1 cup), at room temperature
- 2 cups sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla
- 1 1/2 cups (one small can) pureed pumpkin
- 1 1/2 cups chocolate chips
- Spray two 12-hole muffin tins with cooking spray. (I use coconut oil spray)
- Preheat oven to 400.
- Sift flour and spices together.
- In the bowl of a stand mixer with the paddle attachment, whip the butter with the sugar for 2 minutes until quite fluffy. Add the eggs, one at a time and whip each until fully incorporated before adding the next egga.
- Starting with the dry ingredients and alternating with the pumpkin puree, mix in the dry ingredients then pumpkin in three additions.
- Fold in the chocolate chips. Spoon into the prepared muffin tins. Bake one tray at a time in the center of the oven for 20 minutes at 400.