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The Boston Globe

Food & dining

Seasonal Recipe

Recipe for chocolate-pumpkin muffins

Sally Pasley Vargas for The Boston Globe

Makes 12

These muffins prove that any time of day is a good time for chocolate. Use an ice-cream scoop to fill the muffin cups quite full to achieve a beautiful rounded top. Coarse sugar such as turbinado and a sprinkling of chopped pistachios give them sparkle and color.

Butter (for the pan)
cups all-purpose flour
cups whole-wheat pastry flour
½cup unsweetened cocoa powder
½cup dark brown sugar
¾cup granulated sugar
teaspoons baking powder
½teaspoon baking soda
½teaspoon salt
1teaspoon ground cinnamon
¼teaspoon ground cloves
6tablespoons cold, unsalted butter, cut into thin slices
3eggs, lightly beaten
1can (15 ounces) pumpkin
1tablespoon raw (turbinado) sugar
¼cup chopped unsalted pistachios

1. Set the oven at 375 degrees. Generously butter the cups and rims of a 12-cup muffin tin, or line with paper cupcake liners. Have on hand a 2½-inch-wide ice cream scoop ( cup capacity).

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2. In a food processor, work the all-purpose flour, whole-wheat flour, cocoa, brown and granulated sugars, baking powder, baking soda, salt, cinnamon, and cloves just until thoroughly blended. Add the butter and work in on-off motions until it is in pea-size pieces. Transfer the mixture to a large bowl.

3. With a rubber spatula, stir in the eggs and pumpkin until well mixed. It should look like thick cake batter.

4. Using the ice-cream scoop, fill each muffin cup. Sprinkle muffins first with raw sugar, then with pistachios.

5. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes
out clean. Cool in the pan for
10 minutes. Remove the muffins from the pan and set on a rack to cool completely.

Sally Pasley Vargas

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