Fall Favorites ~ Muffins and Cocoa

08 Oct


As I am still feeling nostalgic from the Ham and Scalloped Potatoes, I will share a brand new comfort food, including a pumpkin muffin recipe and an old, tried and true comfort drink.

The weather has turned cooler and there is a chill in the air. I absolutely love this time of year. It’s the time when the leaves start to change colors and fall from the trees. I love seeing my breath in the earlier morning crisp air, I love pumpkins and sweaters, but most of all I love to bake! Truly I really love to bake muffins. They are absolutely my favorite thing in the world to bake, and one of my favorite things to eat.

Saturday morning on our way home from the grocery store and a quick drive through at a coffee chain to pick up some pumpkin spice lattes, Daughter Number Four asked if I could make pumpkin spice muffins. I told her that of course I could. She asked if we could do that right away. I reminded her that we had to make all of the meals for the week when we got home, but that we could definitely bake muffins on Sunday. “Banana muffins?” she asked. “I thought you wanted Pumpkin Spice Muffins“, said I. “Yes, and Banana Muffins”, she said.

So when Sunday morning came it was time to get started making muffins. I looked at several Pumpkin Spice Muffins and did not find one that I fell in love with. So, I made my own. That went so well I created an all-new Banana Muffin, too. I have to admit that it is awesome! The family loved both kinds of muffins. Daughter Number Four decided that we had so many muffins that I should take the Pumpkin Spice Muffins to my office to share, so I did. Those were mini-muffins…so everyone felt like they were eating healthy!

I served the warm banana muffins with the hot chocolate recipe that my parents always made when we were growing up. These are the best parts of fall; sharing memories and good treats with my family and friends.

Thank you for sharing these memories with me, and I hope you can make some of your own. The pumpkin muffin recipe might help.

Pumpkin Spice Muffins

  • 1 ¼ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • ¼ cup turbinado sugar
  • ¼ cup applesauce
  • ¼ cup canola oil
  • 2 eggs
  • ¼ cup warm water
  1. Preheat oven to 375 degrees. Line a muffin tin with papers, or spray with nonstick cooking spray. 

  2. In a large bowl whisk together flours, baking soda, baking powder, salt and spices. 

  3. In a medium bowl, whisk together (or use electric mixer) pumpkin, sugars, applesauce, oil, eggs and water. Stir the wet ingredients in with the dry ingredients until just blended. Spoon batter into prepared muffin cups to about 2/3 full. Gently knock the pan on the counter a time or two to evenly distribute batter and to remove air bubbles. This can be topped with turbinado sugar, or a cinnamon sugar topping, if you like. 

  4. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Remove from oven to a cooling rack. After 10 minutes remove from pan and cool completely.


Banana Chocolate Chip Muffins

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chocolate chips
  • 3 overripe bananas (mashed)
  • 3 eggs
  • ½ cup sugar
  • 5 tablespoons melted butter
  • Turbinado sugar or pearlized sugar for topping (optional)
  1. Preheat oven to 375 degrees. Line muffin tins with papers, or grease with butter or nonstick cooking spray. In a large bowl, combine flours, baking soda, baking powder, salt and chocolate chips with a whisk. In a medium bowl, mash bananas. Using an electric mixer mix in eggs, sugar, and butter until smooth. Add creamed ingredients to dry ingredients and stir until just mixed. Fill muffin cups until 2/3 full. Knock the pan on counter top gently to distribute batter and remove air bubbles. Top with sugar, if desired. Bake for 17-20 minutes, until a toothpick inserted in the center of the middle muffin comes out clean. Remove from oven to wire cooling rack for five minutes. Remove muffins to cooling rack to cool completely.

Makes 12.


Hot Chocolate (Cocoa)

  • 2 Tablespoons cocoa powder (or less if desired)
  • Sea salt (scant)
  • ½ cup granulated sugar
  • 4 cups milk
  1. In a heavy bottomed saucepan, whisk the cocoa, salt, and sugar until smooth. Turn the stovetop on to medium heat. Gradually whisk in milk until smooth. Continue whisking until milk is hot, but not boiling. Remove from the heat and serve in mugs.

Top with whipped cream or marshmallows, if desired!


Posted by on October 8, 2013 in Recipe


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2 responses to “Fall Favorites ~ Muffins and Cocoa

  1. Kate @ Did That Just Happen?

    October 8, 2013 at 7:50 am

    What a great treat! I use to bake a lot when I was a teenager and new mom, but the last several years – well, not so much. I may have to get back into it and start baking and muffins sounds like a great place to start! I had a muffin tin on my Christmas list for years and years and finally a friend took pity on me and got me some – I’ve been making everything I can in those pans! LOL. I had left over soup the other week, and I took it and poured it into the muffin pans and froze it, then gave it to my grandmother. Freezing them into the disk shapes make it so easy to grab 2, drop them in a coffee cup and reheat for a quick lunch!

    • ortsofsorts

      October 8, 2013 at 2:15 pm

      That is such a great idea, freezing leftover soup! Thanks for sharing!


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