Pumpkin Chocolate Chip Muffins with Walnuts

These pumpkin muffins have been a fan favorite in my family for many years. It doesn’t seem to matter what time of year it is they make it to the top of the request queue.

The recipe itself makes about a dozen and half muffins. Which seems like a good yield but they seem to disappear as quickly as they arrive out of the oven. That being said it is good to allow the muffins to completely cool on a wire rack before eating too many or moving them to a storage container.

Certain times of year it may be tricky to find pumpkin puree in the stores. Online retailers can swoop in to the rescue. This is the brand and size of pumpkin puree I used for this recipe.

For this recipe I also used reusable silicone cupcake liners. Which allows me to have my mini cakes and eat them too, so to speak. They fit perfectly in a standard cupcake pan and after you use them just clean them and store for the next batch of muffins or cupcakes.

The obvious side benefit is that they cut out the waste of paper cupcake liners. Which sometimes are called for in certain social gatherings where the safe return of all your silicone reusable cups cannot be guaranteed.

If you liked this recipe be sure to check out our other recipes below:

• Pumpkin Pie
• Pumpkin Bread with Chocolate Chips and Walnuts
• Blueberry Muffins