Perfectly Delicious Pumpkin and Chocolate Treats

by Michele Cheplic | More from this Blogger

27 Oct 2008 08:12 PM

There's no time like the present to make the most of a fall favorite: pumpkin. Of course, with Halloween upon us, chocolate is also in abundance as well. So why not marry the two ingredients in mouthwatering creations that will have your guests begging for more?

The following recipes make great additions to holiday parties. Both the Chocolate Pumpkin Bars and the Chocolate Chip Pumpkin Muffins can be made in advance and travel well. What's more, both dishes follow standard recipes for bars and muffins, so if you've made either in the past, you will have no problem baking these.

CHOCOLATE PUMPKIN BARS

Ingredients for Crust:

1/3 cup sugar

1/2 cup butter, softened

1 1/2 cups all purpose flour

1/4 teaspoon salt

Ingredients for Filling:

3 large eggs, room temperature

1 - 15-oz. can pumpkin puree (about 1 1/2 cups)

1 cup brown sugar

1/4 cup unsweetened cocoa powder

1 tsp ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/8 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2/3 cup milk

Directions:

Preheat oven to 350 degrees and lightly grease a 9 by 13-inch baking pan.

For the crust: In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.

While the crust bakes, make the filling.

For filling: In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Whisk in the milk.

Pour the pumpkin pie filling over the hot crust. Return the pan to the oven. Bake for an additional 25 minutes or until pumpkin filling is set.

Cool completely in the pan before slicing and serving.

Makes 20 bars.

CHOCOLATE CHIP PUMPKIN MUFFINS

Ingredients:

2 cups brown sugar

1 (15 ounce) can pure pumpkin puree (about 2 cups)

1 cup olive oil

2/3 cup water

4 large eggs

3 1/3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ginger

1/4 teaspoon allspice

1/8 teaspoon cloves

2 teaspoons baking soda

1-1/2 teaspoons salt

1-1/2 cups miniature semisweet chocolate chips

Directions:

Preheat oven to 350 degrees and line muffin tins with papers.

In a large bowl, mix together the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually incorporate that into the pumpkin mixture. Fold in chocolate chips.

Fill muffin tins 3/4 full.

Bake for 15-20 minutes.

Cool before removing from tins.

Related Articles:

Fall Treats: Combining Chocolate with Pumpkin

No Fuss Pumpkin Pie

Sweet Treats to Serve Up on Halloween Morning

Pumpkinpalooza--A Meal Made of Pumpkins

Variations on the Traditional Pumpkin Pie

Bring On the Pumpkins: How to Cook with Fresh Pumpkin

Post Halloween Pumpkin Decorating Ideas

Pumpkin Waffles with Brown Sugar Syrup

Two Thanksgiving Sides: Grandma Delp's Pumpkin Casserole and Sweet Potato Casserole

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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