These muffins are different than any other muffins that I have made. They are filled with flavor and extremely moist. These Pumpkin Chocolate Muffins are a great treat to have during this holiday season.
They also taste great without the chocolate if you would like to have these for breakfast. So whether you are serving them during breakfast or after your Thanksgiving feast, they are sure to delight all of your guests.
And don’t forget to have 1 or 2 yourself, you deserve to try, cough cough…devour these muffins as much as anyone else
Makes about 12 muffins
1 1/4 cups (250g) sugar
1/4 cup (56g) vegetable oil
1 1/2 cups (360g) freshly baked pumpkin puree
1 cup (125g) flour
3 tsp (12g) baking powder
1 tsp (3g) cinnamon
1/2 tsp (2g) nutmeg
1 tsp (5g) vanilla extract
1/2 cup (50g) chopped walnuts
4 oz (120g) chocolate, cut into chunks, optional
1.Preheat oven to 180C (350F). Grease muffin cups or line with paper cups.
2. In a bowl mix the flour with spices and baking powder.
3. In a large bowl, whisk the 2 eggs with sugar until well blended. Add pumpkin, oil, vanilla extract and mix well. Stir in flour mixture. If chocolate used add about 3.5 oz (100g) chocolate chunks in the mixture, and reserve 0.5 oz (20g) for topping the muffins after baking.
4. Spoon mixture into prepared muffin cups. Sprinkle the walnuts on top of the muffins. Bake for about 30-35 minutes until set and a toothpick inserted in the center comes out clean.
5. Allow to cool over a wire rack for 5-10 minutes before serving. While still warm you can add some extra chunks of chocolate on top of each.
Source: Home Cooking Adventure