This is a delicious recipe for flavourful and moist pumpkin muffins and is perfect for breakfast anytime. They are more cake like in texture as they contain butter instead of vegetable oil and are loaded with chocolate chips. The earthy flavour and dense texture of mashed fresh pumpkin is just perfect in these muffins. The orangy brown colour of pumpkin stain the muffin batter so distinctly that when baked, the muffins really look so inviting and delicious.
Preheat oven to 180 degree C (350 degree F). Place rack in centre of oven. Line 12 muffin cups with paper liner.
In a large bowl, whisk together the flour, baking soda, spices and salt. Make sure the baking soda is mixed into the flour.
Place butter in bowl of electric mixer. Beat till smooth, Add sugar and beat until light and fluffy. Then add the eggs, one at a time, beating well after each addition. Add vanilla extract. Scrape down the sides of the mixing bowl if needed.
Next add the flour mixture followed by the mashed pumpkin. Beat until everything is mixed together. Then fold in the chocolate chips and chopped walnuts.
Using an ice cream scoop, spoon the pumpkin batter into the lined muffin cups. Place in the preheated oven to bake for 20 to 25 minutes or until firm to the touch and a toothpick inserted in the centre of muffin comes out clean.
Place the muffin tray on a wire rack to cool 5 minutes. The remove muffins from muffin tray to cool completely on cooling rack. These muffins are best the day they are made. You can also cover and store them for a few days.