Decadent, tender, and full of flavor, these pumpkin-chocolate muffins are a delicious addition to a brunch or snack tray for anytime. Enjoy with coffee or milk!
Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.
Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.
Dust muffins lightly with powdered sugar while they are still warm to the touch.
Per Serving: 221 calories; protein 3.4g; carbohydrates 30.7g; fat 10.6g; cholesterol 20.7mg; sodium 200.7mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.