Spice up breakfast with these lightly sweet pumpkin muffins stuffed with dark chocolate chips and topped with walnuts.
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 large egg
- 1/3 cup brown sugar firmly packed
- 1/2 cup canned pumpkin
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts
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Preheat oven to 350 degrees Fahrenheit. Prepare 12-cup muffin tin with spray oil and set aside.
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Into a medium bowl, measure the flours, baking powder, salt, and spices (cinnamon, ginger, cloves, nutmeg). Stir to combine, then set aside.
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In a separate bowl, add the egg, and beat it lightly with a fork. Add the brown sugar, pumpkin, milk, vanilla, and melted butter, and whisk to combine.
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Add the flour mixture to the egg mixture, and stir just until all dry ingredients are incorporated. Stir in most of the chocolate chips (holding aside a small amount to add to the tops of the muffins)
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Portion the batter evenly into the 12 muffin cups, about 2/3 full in each well. Sprinkle walnuts over the top, then add a couple of dark chocolate chips to each top as well. Bake for 18-22 minutes, until tops spring back when touched and are no longer wet.
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Cool in pan for a few minutes, then remove and finish cooling on baking rack. When completely cool, store in an airtight container for 3-4 days.
You can use either all whole wheat flour or white (all-purpose) flour in place of the combo I suggest here, with just minor changes to texture. All whole wheat flour will result in a slightly heavier muffin, while the all-purpose will result in a slightly lighter muffin.
You can use pumpkin pie spice in place of the spices - 2 teaspoons total.
Any type of milk will work in this recipe. I typically use cow's milk, but have also used soy and almond.