When pastry chef Cook was around eight years old, her mother gave her a pumpkin chocolate chip muffin. She loved the delightful combination of the spicy cake and the dark chocolate chips that “just sang together in harmony.” Here is her adaption of this favorite recipe. You can use loaf pans or any shape disposable paper molds. Less baking time may be required for paper molds. • makes 3 loaves
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
This recipe is an excerpt from Chocolate Chip Sweets by Tracey Zabar and is courtesy of Rizzoli New York.