Cooking with Maggie: Fun, festive fall fare


Maggie Duly’s recipe for delicious fall cupcakes is sure to please.

Maggie Duly

As the temperature begins to drop and the leaves start to sport their crimson, it’s evident that fall will be knocking on your door for its brief stay. Autumn is by far the best time of year for candle scents, scenic hikes, spontaneous road trips and tasty treats. 

If you’re anything like me and my roommates, you’re waiting for that last possible moment to turn on the heat for the season. One of my favorite ways to warm up the house a little on a chilly day is to make a hot, home cooked meal or warm, sweet, baked goods. 

One of my favorite fall treats to bake are pumpkin muffins. Not only do they taste amazing, but they make the house smell like a pumpkin patch and you can huddle around the oven for warmth while you’re waiting for them. 

This recipe should only take you about an hour and a half to prep and bake and many of the ingredients are probably already in your cupboard. 

Disclaimer: the main ingredient is canned pumpkin. There seems to be a run on that right now at the big box stores so I’d suggest checking out your local market. I got my can of organic pumpkin at The Marquette Food Co-Op. 

Step 1: Wrangle these ingredients.

2 cups of all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cloves 

1 teaspoon ground cinnamon 

1 teaspoon ground nutmeg 

¾ cup unsalted butter (soften)

2 cups sugar

2 large eggs

1 15 oz can of pumpkin 

2 cups semi-sweet chocolate chips (optional)

Step 2: Pre-heat oven to 325 degrees F. 

Step 3: Combine and whisk dry ingredients (flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg). 

Step 4: Beat or whisk butter and sugar until creamy. Add eggs one at a time. Continue to whisk until fluffy. Then add the canned pumpkin and whisk thoroughly, it’s okay if the mixture is a little lumpy. 

Step 5: Combine wet and dry ingredients, mix well. 

Step 6: Spoon batter into greased cupcake tins (or use cupcake liners). Fill each cup half way to three-fourths of the way full. Bake for 26-30 minutes or until a toothpick comes out clean after being inserted in the middle of the muffin. 

This recipe makes about 24 regular sized muffins. 

Pair your pumpkin chocolate treat with a hot mug of cider, your morning cup of jo or some spiced up chai tea. Enjoy the seasonal pleasures while they last and send suggestions for more seasonal recipes for us to try. 

*Inspired by Once Upon a Chef with Jenn Segal.