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)|
|1½||cups all-purpose flour|
|1½||cups whole-wheat pastry flour|
|½||cup unsweetened cocoa powder|
|½||cup dark brown sugar|
|¾||cup granulated sugar|
|1½||teaspoons baking powder|
|½||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|¼||teaspoon ground cloves|
|6||tablespoons cold, unsalted butter, cut into thin slices|
|3||eggs, lightly beaten|
|1||can (15 ounces) pumpkin|
|1||tablespoon raw (turbinado) sugar|
|¼||cup 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 (⅓ cup capacity).
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