Chocolate Chip Pumpkin Muffins

Fall recipe for thanksgiving celebration.

I love baking muffins, specially on weekends when all the family is at home. You can bake a small and delicious cake in a short time.

Makes 6 muffins.

Ingredients

1/4 cup (60ml) olive oil.
1 large egg
2 tablespoon (30ml) milk
1/2 cup pumpkin puree
1/2 cup (75g) raw cane sugar, packed
1 teaspoon (5ml) vanilla bean paste
3/4 cups (100g) all purpose flour, sifted
1/2 teaspoon (4g) baking soda
1/4 teaspoon (1g) baking powder
1/4 teaspoon (1g) cinnamon
1/8 teaspoon (0,5g) ground nutmeg 
Pinch of salt
1/2 cup (80g) bittersweet chocolate chips (54% cocoa)
1/2 cup (60g) walnuts finely chopped

Method

Preheat the oven at 350ºF (180ºC). Position rack in the middle of the oven. Grease the muffin pan with baking non-stick spray. Set aside.

In a large bowl stir in sifted flour, baking powder, baking soda, cinnamon, ground nutmeg, brown sugar and salt, until combine. Add 1/4 cup (40g) chocolate chips and 1/4 cup (30g) walnuts and mix until incorporate.

In a separate bowl whisk together olive oil, egg, milk, pumpkin puree, vanilla until just combine.

Put wet ingredients into solid ingredients, mix with a rubber spatula, until everything is combined, but it is really important not to overmix the batter in order to have good results.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full. Sprinkle remaining chocolate chips and walnuts on top.

Put in the middle of the oven and bake for about 20-22 minutes or until a toothpick insert on the muffins comes out clean.

Let cool for about 5 minutes in a wire rack. 

This recipe was adapted from Just a Taste, The Best Pumpkin Chocolate Chip Muffins

Enjoy!!