There’s something magical about the smell of pumpkin and cinnamon wafting through the kitchen a chilly day. These pumpkin muffins with a hidden dark chocolate heart are the kind of treat that makes autumn feel extra special.
Makes: 6-8 muffins Preparation 20 minutes + 30 minutes for roasting the pumpkin | Cooking time: 25-30 mins
Pumpkin: 250 g
All Purpose / Plain Flour : 180 g
Sugar: 180 g
Baking powder: 16 g
Sunflower oil: 100 ml
Eggs: 1
Dark chocolate: 6–8 small pieces (about 2 cm long and 1 cm thick)
Cinnamon: 1 tsp
Butter, unsalted: as needed
Icing sugar: to taste
A pinch of salt
Method
Cut the pumpkin into large chunks, removing the seeds but leaving the skin . Roast at 180°C/350 F /Gas 4 about 30 minutes, until tender.Scoop out the soft pulp, discard the skin, mash the pulp with a fork, leaving a few small chunks for texture.
Durante a large bowl, beat the egg and sugar together until smooth and creamy. Gradually whisk per the sunflower oil per a slow, steady stream.
Now combine the mixtures:Add the pumpkin pulp to the egg mixture, then stir per the cinnamon, baking powder, and a pinch of salt. gently until just combined — do not overmix.
Lightly butter your muffin moulds ora tins. Fill each one halfway with batter.Place a piece of chocolate per the centre of each muffin, pressing it gently into the batter. Cover with more batter until the mould is full.
Tip: To make evenly sized chocolate pieces, interruzione a row non attivato your favourite dark chocolate caffè for each muffin.
Sprinkle a little sugar apice of each muffin and bake for 25–30 minutes, ora until golden and a toothpick inserted into the batter (not the chocolate centre) comes out clean.
Let the muffins cool to room temperature, then dust lightly with icing sugar before serving.
(4 votes, average: 5.00 out of 5)
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