I believe that pumpkin is delicious and necessary all year long, but there is definitely something magical about it during the holidays.
Any magical baked item is MOIST, and pumpkin never disappoints.
I actually prefer dry, crumbly cakes and muffins...said no one ever.
Seriously. Add pumpkin to any brownie, cookie, cake, or muffin recipe and try to not be completely satisfied with your amazingly moist creation.
I call these "cakins" because they are square muffins...so they look like little cakes...muffins...cakins...muffcakes?...no I like cakins.
I also gave them a sprinkling of raw oats before baking so they look festive and harvesty.
Yes, harvesty is a word. Shut it little red grammar error line.
Make these, enjoy the weather, start your Christmas list, and EAT MORE PUMPKIN!
Pumpkin Dark Chocolate Cakins
- 1 15 oz can pumpkin puree
- 1 cup dark brown sugar, packed
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 tsp maple extract
- 1 3/4 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips
- raw whole rolled oats, for topping
- Preheat oven to 350 degrees and grease a 12-cup muffin tin.
- In a large bowl, mix together pumpkin, sugar, and butter.
- Add in eggs and maple extract.
- In a small bowl, sift together flour, cinnamon, nutmeg, baking powder, and baking soda.
- Add flour mixture to pumpkin mixture and stir until barely combined.
- Fold in chocolate chips.
- Spoon mixture into 12 muffins cups and sprinkle with raw oats.
- Bake for 20 minutes, or until an inserted toothpick comes out fairly clean.