Mo’ Muffins


Current Music: Mumford & Sons – I gave you all
Current Read: Jim Gorant – The Lost Dogs

I love the texture the cornmeal and wheat germ give to these muffins. They don’t even taste healthy even though they’re not super obnoxiously bad for you, but it could also be the chocolate talking. Oh and you can choose to use either pecans, or chocolate. Or both. Or none at all. Or a nut other than pecans. How’s that for freedom of stomach speech?

The super awesome cupcake stand was made by the oh-so-talented Jeanette Zeis.

See an alternate version of these muffins here.

Chocolate Pecan Muffins:

1 cup (235 ml) soymilk
1/2 cup (120 ml) peanut oil
3/4 cup (165 g) packed light brown sugar
1 cup plus 1 tablespoon (260 g) pumpkin purée
1 teaspoon pure vanilla extract
2 cups (240 g) whole wheat pastry flour
1/3 cup (38 g) wheat germ
1/2 cup (70 g) cornmeal
1 tablespoon plus 1 teaspoon (16 g) baking powder
1/2 teaspoon fine sea salt
1/4 cup (44 g) chopped dark chocolate
1/2 cup (50 g) chopped pecans

Preheat oven to 375°F (190°C, or gas mark 5). Line 16 standard muffin cups with paper liners, or lightly coat with non-stick cooking spray without paper liners, for 14 standard muffins.
In a medium bowl, combine milk, oil, sugar, pumpkin purée and vanilla.
In a large bowl, whisk flour, wheat germ, cornmeal, baking powder and salt.
Stir wet ingredients into dry, being careful not to over mix. Fold in chocolate and pecans.
Divide batter into prepared cups. Bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
Transfer onto a wire rack to cool.

Yield: 14 to 16 muffins

Variation: Top of the muffin to you!
Don’t use chocolate in the muffins (unless you are a real chocolate fiend) but top with chocolate ganache instead.

1/2 cup (120 ml) nondairy milk
1 cup (176 g) nondairy chocolate chips
2 tablespoons (30 ml) pure maple syrup

Scorch the milk in a medium saucepan on medium-high heat. Remove from heat. Add chips, and stir until melted. Stir in maple syrup. Let cool 15 minutes. Proceed to dip each muffin in the ganache. If you have extra pecans or other nuts, chop them up and sprinkle them on top. Let stand at room temperature to set.

  • Rosa says:

    Lovely muffins! I’ll have one with my coffee, please!



  • Are these the muffins I think they are? I’ve been too busy canning to bake lately, but something tells me these will be at the top of my to-do list for the weekend.

      • I bet they would be really good if I subbed sage-pear butter for the pumpkin…

        • Celine says:

          I’m making these right now! I had 100 g of pear butter, so I decreased the amount of cornmeal (30 g for half recipe) and wheat germ (15 g for half recipe), as well as the baking powder (1 1/2 teaspoons for half recipe). I used all-purpose flour instead of whole wheat pastry (I ran out), added 1/2 teaspoon pure hazelnut extract, handful (about 1/4 cup?) dried cherries and handful semisweet chocolate chips. no nuts here. I’ll let you know how they turn out.

          • Hazelnut extract – genius! I made these on Sunday and subbed 1/2 all purpose and 1/2 spelt fours for the whole wheat pastry flour…I really had not baked in a LONG time, I didn’t even have enough flour left over to make pizza dough. My muffins turned out really good, I left out nuts and dried fruit (my pantry=EMPTY), but chopped up some really dark chocolate that complimented the sage/pepper/pear butter.

            I can’t wait to hear how yours turn out!!

  • Leila says:

    Oh yum! Those lovelies look so elegant. I’m liking the idea of peanut oil in them; I’ve never baked with that oil. Bet it heightens the nuttiness from the pecans!

  • Morgan says:

    Thos look amazing!!

  • Lacey says:

    I love the “I never promised you a rose garden” reference. That book is fantastic.
    I see someone’s been playing with pecans <3