Bake up some chocolate-pumpkin “cuffins”

Like a muffin-top, you know, the good kind.

Chocolate, good. Pumpkin, also good. Cuffin…. wait. What exactly is a “cuffin”? Well, let’s break down this portmanteau into its parts: cookie + muffin = CUFFIN. Simple enough, I guess, but until I’d tried one myself, I wasn’t entirely sure how this mash-up of words was going to play out. In the end, what you have is a fluffy-feeling, cookie-resembling baked good that is essentially the top of a muffin. Only inexplicably better. So, thank you friend-of-PlaidFox and baking-juggernaut Amy Lawson for sharing this recipe with us. Read-on and recreate them for yourself this holiday season…

  • 1 cup moist pumpkin mash
  • 1 egg
  • 1 cup of sugar
  • 1/2 cup vegetable oil
  • 1-2 cups chocolate chips
  • 1 tsp almond milk
  • 1 tsp baking soda
  • 2 tsp ¬†baking powder
  • 1 tbs vanilla
  • pinch of salt

So gather your ingredients and, since we are in the digital age, arrange them on a cutting board for a photograph (optional: filter and post to instagram)

Then preheat the oven to 350 degrees fahrenheit.


1. Mix vanilla, oil, egg, pumpkin and sugar

2. Add baking powder, salt and flour and mix until you have a smooth orange batter

3. Pre-mix baking soda with the almond milk to make a paste, then add to the mixture. The premix will ensure that your cuffins come out nice and fluffy.

4. Remove from the mixer and fold in the chocolate chips.


5. Throw down some parchment paper on a baking sheet and scoop some piles of dough, about golf-ball sized.


6. Bake at 350 for 11-13 minutes until the bottoms are golden, but not browned.


Eat them, photograph them, share them with friends, or use them as props. Enjoy!



Ben Leavitt
  1. How much flour does this recipe call for?
    Flour is not listed in the ingredients, but it’s in the picture and the instructions.

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