Bake up some chocolate-pumpkin “cuffins”

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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.

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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.

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

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

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

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Ben Leavitt
2014-12-11
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Comments
  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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