In the Kitchen Latest Posts

Sunday Cravings: Chocolate Chip Pumpkin Muffins

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.

Enjoy!

Chocolate Chip Walnut Pumpkin Muffins

Vegan Substitute Suggestions:

INGREDIENTS

  • 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.

Instructions

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

2 comments on “Sunday Cravings: Chocolate Chip Pumpkin Muffins

  1. That’s a delicious looking recipe…thanks for sharing!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: