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Amazing rich pumpkin muffins perfect for autumn and winter days. The yellow-orange color the pumpkin puree gives to them makes them look really appetizing.
They taste so good that we finished them that evening and the next day I made another round. A good way I could say to use walnuts too, and have kids eat pumpkin and walnuts in one bite.
These pumpkin muffins can be a perfect option for a quick breakfast or take on the go.
- Makes about 12 muffins
- 2 eggs
- 1 1/4 cups (250g) sugar
- 1/4 cup (56g) vegetable oil
- 1 1/2 cups (360g) freshly baked pumpkin puree
- 1 cup (125g) flour
- 3 tsp (12g) baking powder
- 1 tsp (3g) cinnamon
- 1/2 tsp (2g) nutmeg
- 1 tsp (5g) vanilla extract
- 1/2 cup (50g) chopped walnuts
- 4 oz (120g) chocolate, cut into chunks, optional
- Preheat oven to 180C (350F). Grease muffin cups or line with paper cups.
- In a bowl mix the flour with spices and baking powder.
- In a large bowl, whisk the 2 eggs with sugar until well blended. Add pumpkin, oil, vanilla extract and mix well. Stir in flour mixture. If chocolate used add about 3.5 oz (100g) chocolate chunks in the mixture, and reserve 0.5 oz (20g) for topping the muffins after baking.
- Spoon mixture into prepared muffin cups. Sprinkle the walnuts on top of the muffins. Bake for about 30-35 minutes until set and a toothpick inserted in the center comes out clean.
- Allow to cool over a wire rack for 5-10 minutes before serving. While still warm you can add some extra chunks of chocolate on top of each.