Pumpkin Pecan Chocolate Chip Muffins

This is a special dedication to the one and only Emily Olivia Tapp, AKA the girl I’ve been meaning to see for more than a year…? Or a sister-like figure who’s finally on the same continent as me. Blessings are real.

As we sat in Mildred’s in Soho consuming all sorts of outrageously delicious vegan fare (cue sweet potato fries, roasted cauliflower!!, colourful salads and a pretty memorable apple crumble), it suddenly occurred to me just how long it’s been since I’ve seen her, or since I’ve written her a letter, for that matter.  But next to Em, it felt as if not much time has passed between us. In the middle of a million lectures, lab reports and walking everywhere all the time, Tuesday night was peace. Peace and Happy.

So, pumpkin. With chocolate, granola, and pecans. Everything lovingly encased in a golden batter, speckles of everything in each bite. Not a particularly daring experiment, but armed with a new baking pan, cupcake liners and instinct, I did my best. The rooty, earthy pumpkin marries well with the chocolate, and who doesn’t love gooey hot chocolate pockets in the middle of a warm, fluffy muffin?

Pumpkin Pecan Chocolate Chip Muffins (makes 6 muffins)

Ingredients

95g (3/4 cup) (95g) plain all-purpose flour

100g (1/2 cup) white sugar

120g (1/2 cup) pumpkin puree

1 tsp baking powder

1/4 tsp baking soda

pinch salt

1 tbsp ground cinnamon

1/2 tsp vanilla extract

30ml (1/8 cup) vegetable oil

1 egg

1 tbsp whole milk

1/4 cup granola or rolled oats

45g (around 1/3 cup) chopped chocolate

30g (around 1/4 cup) chopped pecans

Directions

Preheat your oven to 180C. In a medium bowl, mix together all the dry ingredients, except for the last 3 (chocolate, pecans and oats/granola). In a larger bowl, mix together all the wet ingredients– egg, oil, pumpkin, milk and vanilla. Mix in the dry ingredients, and just before everything is incorporated, mix in the remaining 3 ingredients. You really only need 2 clean bowls and a wooden spoon for this entire process!

Divide the batter amongst 6 cupcake liners (double the recipe of you want of course), then bake for 25-27 minutes (mine took 25) in the preheated oven. Let cool once finished baking and tuck in. Any uneaten ones can be stored at room temperature for a couple of days, or in the freezer for however long you want.

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