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    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).

    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.

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    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