Our Holiday 2017 flavor is here: Pumpkin Spice!
For the second year we're featuring our Pumpkin Spice toffee for the holiday season. We use the beautifully aromatic Pumpkin Pie Spice blend from Oaktown Spice Shop to add a distinct and warming flavorto our toffee. We can't think of a better way to get through the hectic weeks ahead!
Join us November 19th at the Fall/Holiday Chocolate Salon in San Francisco!
Come celebrate all things chocolate and take a stroll through Golden Gate Park at this year's Fall/Holiday Chocolate Salon:
- Sunday, November 19th at the County Fair Auditorium in Golden Gate Park
- Doors open at 10 a.m.
- Sample 3-4 flavors and learn about our holiday specials!
For more information and to purchase tickets, visit www.fallchcolatesalon.com.
Pump(kin) Up Your Muffins
Pumpkin is an amazing ingredient I love to enjoy throughout the year. I first developed this recipe when I hosted my own food & recipe blog a few years ago, and it's still one of my favorites. My 10 year old son also loves these muffins - just the right amount of sweetness to keep him happy, with all the nutritious benefits of pumpkin.
This recipe makes about 18 average-sized muffins.
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1-2 tsp pumpkin pie spice, depending on taste (or use a blend of 1/2 tsp ground ginger, 1/2 tsp ground allspice and 1/2 tsp ground cloves)
- 1/2 tsp salt
- 3/4 cup packed light brown sugar
- a generous 1/2 cup of mini chocolate chips
- 1 stick of unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Nearly one 15 oz. can of pure pumpkin puree.
- 2 large eggs
- 1/2 cup FAGE Greek yogurt (0% fat works well)
HOW TO MAKE THEM
- Preheat your oven to 400. Spray the muffin pan liberally with cooking spray to prevent sticking.
- Gently melt the butter in a saucepan or microwave and let cool.
- In a large bowl whisk together the flour, baking powder, baking soda, spices and salt. Add the chocolate chips to coat and set aside.
- In a separate bowl, whisk together the brown sugar, vanilla and butter, making sure to smooth out any lumps. Add the pumpkin and combine. Add the eggs and yogurt and combine (adding these at the ends makes sure the eggs won't scramble in case your butter is still warm).
- Add the pumpkin mixture to the dry ingredients and stir until just combined.
- Divide the batter among the muffin cups using two pans or banking in two batches if necessary. Bake until a toothpick comes out clean, approximately 16-18 minutes.