I’ve come to terms that the only thing I have energy for on a Sunday is to cook, but to cook something new; that way, it feels less like a chore and more like creative expression.
For about three months now, I have written goals in my planner to do yoga, revamp my apartment garden, tackle a cleaning project, or even get ahead at work; but the only thing I find that I can do on a Sunday is play around with food.
Today, I’ve made a classic treat — Pumpkin bread muffins with chocolate chips, topped with crushed walnuts.
I’ve taken the pumpkin bread recipe from Libby’s Pumpkin Muffins and added about 1 cup of semi sweet chocolate chips, and chopped up some walnuts I had on hand to add on top.
I didn’t have pumpkin spice either so I substituted the 2 teaspoons with 1 teaspoon of nutmeg and 1 teaspoon of cinnamon.
Chocolate Chip Walnut Pumpkin Muffins
Vegan Substitute Suggestions:
- Egg Substitute with Flax Seed – 1 Tbsp of flax seed ground with 2.5 Tbsp of water
- Oil Substitute – Use Apple Sauce.
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water or orange juice
My Additional Ingredients
- 1 cup of semi sweet chocolate chips (or your preference)
- Chopped walnuts for topping after OR you can mix them into the batter.
PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.
FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.
FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.
Note: *LIBBY’S 100% Pure Pumpkin is considered a Super Food as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant).
Recipe from Very Best Baking by Nestle | Photos from my phone