|Chocolate Chip & Walnut Pumpkin Muffins|
Unfortunately, I just have photos of the completed product on this one, but it was easy and fun to make. The recipe actually came from one of my favourite books The Looneyspoon Collection, and is entitled 'Pumpkin and Spice and everything Nice'.
- 1 1/4 cups all-purpose flour
- 1/2 cup wheat bran or whole wheat flour (I used whole wheat flour)
- 2 tsp pumpkin pie spice - If you don't have pumpkin pie spice on hand, make your own using the following:
- 1 1/2 tsp ground cinnamon
- 1/4 tsp each ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup canned pure pumpkin (not pumpkin pie filling)
- 1/2 cup plain low-fat yogurt (I used Activia low-fat vanilla)
- 1/2 cup pure maple syrup or liquid honey (I used maple syrup)
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla
- 1 cup finely grated carrots
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (I used walnuts)
- Preheat oven to 375 degrees F. Spray 12-cup muffin pan with cooking spray and set aside.
- In a large bowl, combine first 6 ingredients (flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt). Set aside.
- In a medium bowl, whisk together pumpkin, yogurt, maple syrup, butter, egg and vanilla. Tip: Melt butter in a ramekin in the microwave for 15+ seconds. Stir in carrots.
- Add wet ingredients to dry ingredients and stir just to moisten. Fold in chocolate chips and walnuts. Batter will be thick.
- Divide batter evenly among 12 muffin cups. Tip: wipe the surface of the muffin pan clean of any spatter or oil for more even cooking. Bake for 20 to 22 minutes, until wooden pick inserted in the centre of the muffin comes out clean.
- Cool on wire rack (at least long enough so you don't burn your mouth on the meltied ooey gooey chocolate chips...)