Well, I wouldn’t call it a ‘new year resolution’, but one thing I want to do in 2016 is to venture into the world of cooking and baking. It’s been a dream come true to have my own kitchen and space and every day I just want to come home and spend hours in the kitchen making something. It’s such a stress reliever and mood lifter. When I’m sad I bake, when I’m happy the more I want to bake! 😀
I love pumpkin, and it was such a joy to find that pumpkin makes a great ingredient for muffins. Incorporate a little bit of cinnamon and nutmeg to further enhance the taste of pumpkin for a perfect combination! Use chocolate chunks so they melt in a imperfectly beautiful and rustic manner, and add walnuts for crunch. Yum yum!!
Here’s my version of Pumpkin-Chocolate Chunks-Walnut Muffins, adapted from 2 recipes. I tried three times in total, the second time I failed coz I forgot to put baking powder so they turned out like Japanese mochi instead HAHA.
Easy Pumpkin Chocolate Chunks Walnut Muffins Recipe
Author: Bun Bun Makeup Tips
Servings: 12 muffins
1 3/4 cups all-purpose flour
1 1/2 teapoons baking powder
3/4 teaspoon salt
57g unsalted butter, room temperature
1 cup sugar, divided
1 large whole egg + 1 egg yolk
1 teaspoon vanilla extract
160ml whole milk
360g freshly baked pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
50g chopped walnuts
120g chocolate, cut into chunks
1. Preheat oven to 180C. Line a standard 12-cup muffin tin with paper liners. Set aside.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Cream butter and 3/4 cup sugar until light and fluffy (You can do it by hand, or with a food processor or mixer). Add egg and egg yolk, vanilla, pumpkin. Mix until well combined.
4. Start with adding flour, then milk, then flour, then milk, and end with flour. Do not overmix.
5. Gently fold in pumpkin puree using a rubber spatula. Add about 100g chocolate chunks into mixture and reserve the rest for topping the muffins after baking.
6. Spoon batter evenly among prepared muffin cups.
7. Sprinkle walnuts on top of the muffins. Bake for about 30-35 minutes until set and a toothpick inserted in the center comes out clean.
I was so happy when the muffins looked like they were going to erupt and spill lava hahaha. XD
8. Allow to cool on a wire rack. While the muffins are still warm, add in extra chunks of chocolate on top.
The focus is on the moist INSIDE of the muffin. I love how the insides stay moist; and the top crust is cripsy when warm and crunchy from the walnuts.
Enjoy baking! 😀 Let me know in the comments (or on Dayre) if you do give this recipe a try!