If you open my baking compartment, in the kitchen, you will always find an assortment of Handi-foil aluminum containers.
It’s just so much more convenient to pop whatever I’m baking into one of their disposable containers, bake and carry along to the home the final product is destined to.
With the onset of Fall, my baking supplies increase as the next few months will involve more baking… mainly for friends, neighbors, school parties and church gatherings.
So yeah, when Handi-foil sent me a wonderful stash of their muffin pans with liners and 8×8, 9×12 with blue, green and red tinted lids, I welcomed the pack in with open arms.
You just need to use the containers once to see how convenient these are…
minimal clean up after baking, pretty to gift baked treats in and yes, you can finally say goodbye to those days of trying to keep track of which baking dishes were given to friends!
The 8×8 pan holds my yummy Chocolate Walnut Spinach Brownies
while the muffin pans hold my Pumpkin Choco-nut Muffins before they were popped into the oven!
The heralding of Fall always brings out my cans of pumpkin puree. I know I can bake pumpkin treats throughout the year but it just feels right to reserve any pumpkin baking for the Fall.
Since the kids love carrying baked treats in their lunch-box, I chose to make a healthier pumpkin muffin recipe. And though I’m still working to make my Pumpkin Choco-nut Muffins 100% healthy, I love that this recipe is definitely a healthier alternative to the recipes I’ve used in the past.
Do give this recipe a try and let me know if your family grabs another muffin right after the first because these taste so good!
Pumpkin Choco-nut Muffins
- ½ cup unsalted butter, room temperature
- ¾ cup granulated white sugar
- 2 eggs, room temperature
- ½ cup pumpkin puree (I use store-bought canned puree)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ cup whole wheat white flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ¾ cup chopped walnuts
- Preheat oven to 350 degrees F.
- In a bowl, mix the dry ingredients together- all purpose flour, whole wheat flour, baking powder, salt, cinnamon powder, pumpkin spice powder, salt, walnuts and chocolate chips. Once mixed, set aside for use later.
- In your mixer bowl, add butter and sugar and mixed well, till fluffy.
- Now add your eggs and whip into the mixture.
- Add the vanilla extract and ¼ cup pumpkin puree.
- Add to this half the dry mix and mix well.
- Once done, add the remaining pumpkin puree and mix again.
- Finally add the balance dry mix and mix well.
- Your prepared batter may then be poured into the muffin liners in your muffin pan, upto ¾ the level.
- Place in the oven and bake for about 15-17 minutes or till when a toothpick inserted in a muffin, comes out clean. (If you like muffins with a crispy top, leave the muffins in the oven for 2-3 minutes longer)
- Serve straight out of the oven. (Nothing beats a freshly baked pumpkin muffin with melting chocolate chips within!)
I’d love to try doing a walnut-pecan mix the next time (If you’ve tried that combination any time, would you let me know how it tastes, please?)
And would love to replace the butter with applesauce and sugar with honey or an alternate substitute. (While I love baking with honey I do want the pumpkin and spice flavors to dominate over the honey flavor, thus the hesitation to switch out this time!)
Tell me, do you have a favorite Fall baked treat?