The Pumpkin Muffins with Walnuts and Chocolate are very easy to prepare, and these with pumpkin are truly delicious. They are perfect for breakfast but also as a snack to take to school. The rule for a good result is that the dry ingredients, flour, baking powder, or others, must be well mixed, and so must the liquids. The 2 mixtures must then be combined slowly and not mixed too long to avoid having dry and hard muffins. Try preparing them following my explanations, and you will have soft and delicious Pumpkin Muffins with Walnuts and Chocolate.

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Difficulty: Very easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 8 Pieces
Cooking methods: Electric oven, Microwave
Cuisine: English
Seasonality: Autumn

254.54 Kcal

calories per serving

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Energy 254.54 (Kcal)
Carbohydrates 31.54 (g) of which sugars 16.32 (g)
Proteins 4.56 (g)
Fat 13.09 (g) of which saturated 1.85 (g)of which unsaturated 5.60 (g)
Fibers 0.83 (g)
Sodium 61.41 (mg)

Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/4 cups all-purpose flour
3/4 cup pumpkin (clean weight)
7 tbsp sugar
3 1/2 tbsp corn oil
1 pinch fine salt
1 tsp baking powder
1 egg
1 tsp ground cinnamon (optional)
1/3 cup dark chocolate chips (kept in the freezer)
1/2 cup walnut halves
1/3 cup milk (warm)

Tools

Food Scale
Bowls
Whisk
Cupcake Liners
Muffin Tray

Steps

Prepare the oven in static mode at 392 degrees Fahrenheit

Remove the skin and fibers from the pumpkin, cut it into pieces and place them in a bowl. Cover it with cling film, cook it in the microwave for a few minutes, and then puree it with an immersion blender. In a large bowl, mix the flour, baking powder, cinnamon, and salt. In another bowl, beat the egg and sugar, then add the pumpkin puree and combine.
Pour in the oil, mix and combine everything into the bowl with the dry ingredients. While mixing, gradually add the warm milk and chopped walnuts
Finally, fold in the chocolate chips that have been kept in the freezer until then. Place the cupcake liners in the muffin tray and fill them with the mixture, about half an inch from the top. Bake in the middle of the oven and cook for 20 minutes. Remove from the oven and once cool, sprinkle with powdered sugar.