Pumpkin Bread Muffins with Chocolate and Walnuts

 I’m finally writing my first post from the lovely confines of my dorm. Unfortunately being in college means crappy kitchen and no time, so I’ve barely been able to bake. Since the beginning of October though, everyone has been jumping on the pumpkin bandwagon and every blog post I read is about something pumpkin . I thought I’d join in and share these pumpkin bread muffins I made with some pumpkin puree that was left over in my fridge. The muffin’s turned out absolutely lovely, and  they’ll make a great breakfast for the rest of the week.

Pumpkin Bread Muffins with Chocolate and Walnuts

The recipe is adapted from Food Nouveau’s “Perfect Banana Bread”

(makes 12 muffins)

{ 1 cup unbleached all-purpose flour / ½ cup whole wheat flour /

1 teaspoon baking powder / ½ teaspoon baking soda /

1 teaspoon pumpkin pie spice blend / 1 teaspoon cinnamon /  ¾ cup sugar /

1 large egg white / 1 large egg, at room temperature / 1 cup pumpkin puree /

1/2 cup buttermilk + 3 tablespoons / 1/2 teaspoon vanilla extract /

½ cup chopped chocolate / ½ cup chopped walnuts }

Generously butter a muffin tin (12 muffins).

Preheat the oven to 350°F (180°C).

Sift together in a bowl the flour, baking powder, baking soda, salt, and spices. Mix in the sugar.

In a large bowl, mix together the butter, egg white, egg, pumpkin puree, buttermilk, and vanilla.

Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate and walnuts and stir until just combined, but don’t overstir: stop when any traces of flour disappear.

Scrape the mixture into the individual muffin tins, filling them about ¾ full. Bake for 25 minutes, until a toothpick comes out clean from the center.

Cool on a baking rack and enjoy with a glass of cold milk.