Mo’ Muffins

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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.

  • andrea devon says:

    these muffins look so yummy. i love the kinda random combo of corn, wheat germ, pumpkin and chocolate. yums!

  • Looks delicious! I think I’d be the chocolate fiend (or vampire) and add the extra chocolate lol!

  • Annika says:

    woooooooow….

  • Josiane says:

    *want* Ah, if only it was easier to find pumpkin purée around here… This year may be the year I’ll finally make my own. ‘Cause I want these to be mine. And even without pumpkin purée, they will be mine. I’m not above getting creative for such a promising muffin. ;)

    • Celine says:

      Monika tried it with various purées with great success, if it’s any help. Also, the pumpkin flavor is pretty nil. That’s why I decided not to use “pumpkin” in their name.

  • Those sound so good! And I love Jeanette’s stuff. I planning on asking the parents to buy me a few more of her pieces for Xmas since I’m poor.