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Flavorful Fridays: Pumpkin

October 30, 2009

Pumpkin is the king of squash–not just because of its penchant to far outgrow and outweigh most other types of squash, but also because pumpkin tends to be the most widely enjoyed member of the squash family. Pumpkin, as well as other squash such as zucchini, are perhaps lesser known to be part of the same family of plant species from which we get watermelons. So, theoretically, they are vegetable-fruits. This might help explain why many squashes can be used in sweet or savory dishes.

In Italy, pumpkins are often used in savory dishes, such as pumpkin risotto with Parmesan cheese on top, fried slices of pumpkin with a garlicky vinegar and basil atop, or pumpkin soup–again with Parmesan on top. On the opposite end of the spectrum, we in the U.S. tend to prefer our pumpkin recipes sweet–pumpkin pie (the quintessential Thanksgiving dessert), pumpkin bread, pumpkin cheesecake. Yum! I must admit that while I do enjoy the savory of the pumpkin, my American side wins out in this battle as my favorite pumpkin recipe  is Pumpkin Chocolate Chip Muffins. Chocolate is the perfect marriage partner for pumpkin when creating a sweet dish. The sweet of the chocolate and the nuttiness of the pumpkin compliment and balance each other. I usually make these in mini-muffin tins as I like the almost-bite size of the baked muffin. They are so cute! Feel free to make regular-sized muffins though. And, please let me know what you think!

Pumpkin Chocolate Chip Muffins


1 whole egg and 3 egg whites, whisked together until smooth

3/4 cup brown sugar

1/2 cup melted butter

1 cup fat free yogurt (plain)

1 lb. pureed, canned pumpkin (I know, I know…canned is easier for this recipe)

1-1/2 cup white flour

1-1/2 cup whole wheat flour

2 Tablespoons cinnamon

1-1/2 teaspoon ground cloves

1 teaspoon ground ginger

1-1/2 teaspoon freshly ground nutmeg

2 teaspoons baking powder

2 teaspoons baking soda

3/4 cup mini chocolate chips



Preheat oven to 400 degrees.

Mix eggs, sugar, butter, yogurt, and pumpkin together. Set aside.


In another bowl, mix remaining dry ingredients, and then combine, adding wet ingredients to dry ingredients.



Spoon into muffin tins (regular or mini), and bake for 15 to 20 minutes (15 minutes for mini-muffins and closer to 20 minutes for regular muffins). Let cool, serve, and enjoy!


3 Comments leave one →
  1. October 31, 2009 10:35 am

    I recently made a batch of pumpkin chocolate chip cookies, which were quite good, I must try these too, have a very pumpkiney Halloween!

    • January 7, 2015 3:50 pm

      This is the perfect way to break down this inirfmatoon.

  2. Monica permalink
    November 1, 2009 1:05 pm

    I finally found a great recipe for pumpkin chocolate chip cookies, I’ll pass it along to you!!

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