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).

Advertisement

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.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com