Pumpkin Chocolate Chip Muffins
Hearty and moist pumpkin muffins with chocolate chips and walnuts.
Servings 12 muffins
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups unbleached flour or whole wheat flour
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- ½ tablespoon cinnamon
- 1 teaspoon salt
- 1 (15-oz.) can of pumpkin
- 1 cup dark chocolate chips
- ½ cup chopped walnuts
Preheat oven to 350º
In a stand mixer with paddle attachment, beat oil and sugar well. Mix in egg and vanilla.
In a separate bowl, combine all the dry ingredients and mix well.
Add the flour mixture and pumpkin alternately, mixing well after each addition.
Remove bowl from mixer and fold in chocolate chips and walnuts with a spatula.
Spoon into well greased muffin tin. I use an ice cream scoop and put two scoops in each, fill up each muffin cup all the way.
Bake until golden and done, about 20-25 minutes.
Let cool for a few minutes and then remove to wire rack to cool completely.
- You can easily double this recipe for two dozen.
- I often add wheat germ in place of some of the flour, 2¼ cup flour and ¼ cup of wheat germ.
- I coat the muffin tin well with a baking non-stick spray with flour.
- I like dark chocolate chunks, but you can definitely use chocolate chips of your choice, dark or semi-sweet, even milk chocolate.
- Walnuts or pecans are good nut choices.
- My friend uses 1 1/2 cups whole wheat flour, 3/4 cup rolled oats and 1/4 cup ground flaxseed. This healthier variation makes denser muffins.
Serving: 1muffin | Calories: 424kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 343mg | Potassium: 152mg | Fiber: 2g | Sugar: 39g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg