Pumpkin Chocolate Chip Muffins

By jfdahl

Pumpkin muffins with peanut butter, walnuts and chocolate chips.

Can also place in bread loaf pans or 9x9x13 inch cake pan for a bar cookie or bread variation.

Ingredients

• 1 1/2 cups (195 grams) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 cup (200 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (180 ml) solid packed, canned pumpkin puree
• 1/2 cup peanut butter
• 1 cup (175 grams) semisweet chocolate chips
• 1 cup chopped walnuts

Preparation

Step 1

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking soda, ground spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.

Add the eggs and vanilla extract
Add the pumpkin puree and peanut butter.
Add flour mixture.

Fold in the chocolate chips and walnuts.

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 - 15 regular-sized muffins
or
put into 9x9x13 inch pan for bar cookies