Pumpkin season inspires us to try new recipes.I especially love pumpkins for baking due to the subtle and warm flavor they add.
4.Add the pumpkin puree and fold in.
5.Add the flour and gently fold in until mixed.
6.Add the nuts and the chocolate chips and fold.
7.Line the muffin tins with muffin cups and Scoop the batter into each.Sprinkle on top with pecans and chocolate chips if you like.I ran out of pecans so I added some slivered almonds but pecans make the best pairing.
8.Bake in oven for 25 minutes for big muffins and 13 minutes for mini muffins(until toothpick inserted in the center comes out clean).Cool on wire rack.
Tips:
Folding the batter is important because we want our muffins to be moist and airy.
Walnuts are a great combination too for nuts.
| Preparation time | 60 minutes |
| Serves | 24 muffins |
| Serving Size | 1 muffin |
| Calories Per Serving | Approximately 252 per serving |
| Difficulty | Medium |
Ingredients:
2 cups flour
2 large eggs(room temperature)
1 teaspoon vanilla essence
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup vegetable oil
1 cup sugar
1 cup brown sugar
1 1/2 cups pumpkin puree
1 cup pecans roughly chopped
2 cups flour
2 large eggs(room temperature)
1 teaspoon vanilla essence
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup vegetable oil
1 cup sugar
1 cup brown sugar
1 1/2 cups pumpkin puree
1 cup pecans roughly chopped
1 teaspoon pumpkin pie spice(or 1/2 teaspoon cinnamon,1/4 teaspoon nutmeg,1/4 teaspoon ginger powder)
2 tablespoon white chocolate chips or mini chocolate chips(optional- I used them since I was making them for kids)
Procedure:
1.Preheat oven to 350 degrees Fahrenheit.
2.Sift flour ,baking powder,baking soda and salt in a bowl.
3.Whisk in sugar,brown sugar,eggs,pumpkin pie spice and vanilla essence for 2-3 minutes on high speed until foamy.Add the oil and fold in.
2 tablespoon white chocolate chips or mini chocolate chips(optional- I used them since I was making them for kids)
Procedure:
1.Preheat oven to 350 degrees Fahrenheit.
2.Sift flour ,baking powder,baking soda and salt in a bowl.
3.Whisk in sugar,brown sugar,eggs,pumpkin pie spice and vanilla essence for 2-3 minutes on high speed until foamy.Add the oil and fold in.
4.Add the pumpkin puree and fold in.
5.Add the flour and gently fold in until mixed.
6.Add the nuts and the chocolate chips and fold.
7.Line the muffin tins with muffin cups and Scoop the batter into each.Sprinkle on top with pecans and chocolate chips if you like.I ran out of pecans so I added some slivered almonds but pecans make the best pairing.
8.Bake in oven for 25 minutes for big muffins and 13 minutes for mini muffins(until toothpick inserted in the center comes out clean).Cool on wire rack.
Tips:
Folding the batter is important because we want our muffins to be moist and airy.
Walnuts are a great combination too for nuts.
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