Walnut Chocolate Chip Pumpkin Muffins §

I roasted my Halloween decorations (yes, pumpkins) and I couldn’t figure out what to make until I found these Simply Pumpkin Muffins by Sally’s Baking Recipes. I was surprised by how well they turned out, so I’ll write down the recipe here (plus my tweaks). You’ll get 14-16 regular-sized muffins.

Ingredients §

• 1/2 cup vegetable oil (I used Sunflower) or melted coconut oil

• 1/2 granulated sugar

• 1/3 light brown sugar (using 1/2 of light brown and then 1/3 of granulated sugar would work well too, just don’t cut down on the sugar, because they are the perfect amount of sweet)

• 2 eggs

• 1 1/2 cups fresh pumpkin puree, because I am not doing this recipe unless I have fresh roasted pumpkins.

• 1/4 cup milk (any works)

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 1/2 teaspoon ground cinnamon

• 1 1/2 teaspoon pumpkin pie spice

• 1/4 teaspoon ground ginger (I’d also try replacing this with nutmeg)

• 1/2 teaspoon of salt

• 1/2 cup chopped walnuts (plus a few for decorating the top)

• 1/2 cup dark chocolate chips (plus a few for decorating the top)

Procedure §

1. Preheat oven to 425F.
2. Whisk the oil, sugars, pumpkin puree, eggs, and milk.
3. Add the dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Combine well.
4. Fold in the chopped walnuts and the dark chocolate chips.
5. Spoon the batter to 90-95% cup. Sprinkle a little light or dark brown sugar on top, plus chocolate chips and walnuts so they look pretty.
6. Bake for 5 minutes at 425F then reduce the oven to 350F and keep baking for another 17 minutes.