Growing up, my grandmother introduced me to batch cooking — or, as the grandkids nowadays like to call it, “meal prep.” In the depths of winter (which, down in the Texas swamp, usually meant a dramatic drop to a freezing 65 degrees), she lived by a simple rule: Gas is cheaper than electric. While that math might not entirely hold up anymore, I was never one to turn down an excuse to make something delicious. She’d spend the entire day braising greens, simmering beans and sliding two separate cakes into the oven. I’d gladly stand by as her official helper, sneaking licks of the batter and eagerly anticipating the sweet reward at the end.

It wasn’t until my college years in upstate New York, however, that I realized my grandmother’s kitchen wisdom was actually a stroke of genius.

Imagine me — a girl who spent her childhood melting in the humid Texas air — sitting inside a mildly heated house during the infamous Snowpocalypse of 2012. I was shivering down to my bones. My roommates, being from Minnesota and Massachusetts, bravely stuck it out wrapped in their heaviest, thickest hoodies. But I needed a plan.

Rummaging through the kitchen cupboards, I wondered what I could possibly throw together to buy myself some glorious oven heat. All I could find was a forgotten box of chocolate cake mix and a rogue can of old pumpkin puree. With a little bit of improv, we had chocolate pumpkin muffins. Even though the oven only ran for an hour, it radiated enough warmth through the drafty house to keep me comfortable until I could safely retreat under my heavy electric blanket. To this day, I still own that blanket, and every year it makes its own grand Mariah Carey-style entrance from the back of the closet.

As for those muffins? Over the years, they’ve evolved. What started as a survival snack has been refined into a curated treat. I dialed in the chocolate cake recipe to create a muffin that’s wonderfully rich yet less sweet — making it far more suited for the morning table. I also made a few classic baking swaps, leaning on Greek yogurt as our main fat source instead of heavy buttermilk.

Every single year, as true baking weather sets in, I love to switch up the flavor profile with seasonal spices. This time of year, I lean heavily into warming blends, occasionally tossing in a playful culinary surprise. This season, my secret weapon is five-spice powder. Blending star anise, clove, peppercorn, fennel and cinnamon, this unique combination brings incredible depth to rich chocolate, underscored by a subtle, unexpected hint of floral aroma. It’s a delightful twist you’ll look forward to waking up for.

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Prep time: 10 minutes

Cook time: 20 minutes

Yield: 12 muffins

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon cardamom
• ½ teaspoon five-spice powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ cup canola or other neutral oil
• ½ cup unsweetened cocoa powder
• ¼ cup maple syrup
• 1 cup pumpkin puree (see tip below)
• ½ cup light brown sugar
• ½ cup nonfat Greek yogurt
• 1 large egg, room temperature
• 1½ teaspoons pure vanilla extract
• ½ cup dark, milk or semisweet chocolate bars, chopped, plus more as desired

1. Preheat the oven to 425 degrees. Line a 12-count muffin pan with cupcake liners.
2. In a bowl, mix flour, baking powder, baking soda, cardamom, five-spice powder, cinnamon and salt. Set aside.
3. In a small saucepan, heat oil over low heat. While the oil is still hot, whisk in cocoa powder and maple syrup until smooth. Set aside.
4. In a large bowl, whisk together pumpkin puree, brown sugar, yogurt, egg and vanilla extract until smooth. Mix in the cocoa mixture until combined.
5. Add the dry ingredients, and mix just until combined (do not overmix). Fold in chopped chocolate chips. Yes, the batter will be thick.
6. Divide the batter evenly among the muffin cups. If desired, sprinkle some more chopped chocolate over the tops of the muffins.
7. Bake for 5 minutes. Keeping the oven door closed, reduce the temperature to 350, and bake for 15 to 16 minutes. (A toothpick inserted into the middle of a muffin should come out clean.)
8. Remove from the oven, and allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack to cool fully. (Cover and store leftover muffins at room temperature for up to 1 week.)
9. Enjoy as a quick bite in the morning, or spend some time dressing it with a little cinnamon butter and enjoy a nice morning.

Tip: If you are using homemade puree with seasoning, adjust seasoning as needed.