Pumpkin-chocolate chip muffins from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 33) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almond milk for milk, and chopped walnuts or crystallized ginger for dark chocolate chips.

  • Zosia on September 27, 2015

    I think I'm just not a fan of pumpkin and chocolate. The texture of the muffins was nice - fairly fine and moist crumb - and the spice blend was good (I think) but there was far too much chocolate. These were a hit with the chocolate lovers but I'm going to make them again without. I used all purpose whole wheat flour instead of white whole wheat. Edited Oct 12. Made a second time with 1/2 cup chopped walnuts instead of chocolate chips. The flavour was very good but these are definitely best eaten freshly baked.

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