Pumpkin Chocolate Muffins
These super moist pumpkin chocolate muffins are the family Fall treat you need. They have cinnamon, cloves, ginger and a melted chocolate heart into them. Try them with a nice cup of tea or cappuccino.
Servings: 8 muffins
Calories: 380kcal
Equipment
- 2 Medium bowl
- Balloon whisk
- Spoon
- muffins cases
- Muffin tin
- Toothpick
Ingredients
Pumpkin batter
- 2 eggs medium at room temperature
- 160 gr caster brown sugar
- 1 pinch salt
- 200 gr pumpkin puree
- 90 gr sour cream
- 150 gr sunflower oil
- 200 gr plain flour
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon cloves powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Chocolate batter
- 20 gr cocoa powder
Chocolate heart
- 8 chunks dark chocolate 70% cocoa
Instructions
Pumpkin batter
- Preheat the oven at 180°C fans, 6 gas mark or 220°C convection oven.
- In a medium bowl add the caster brown sugar, salt and eggs. Whisk the ingredients very quickly with a balloon whisk until you'll have a pale texture.
- Pour the sunflower oil, the sour cream and the pumpkin puree back into the medium bowl. Give it a good mix until is all well combined. It'll take just a few seconds.
- Before starting sift in a bowl the flour, the raising agents and the spices.
- Add the dry ingredients back into the medium bowl. Combine them all with a balloon whisk very quickly until is all good combined. Don't over mix the batter, we don't want to have gummy texture.
Divide the batter
- In a medium bowl add 8 spoons of the pumpkin batter.
Chocolate batter
- Sift the cocoa powder into the bowl with the 8 spoons of pumpkin batter. Whisk quickly until all the cocoa is well combined. Remember to don't over mix your batter.
Layer up the batters
- On a muffin tin place on each cup the muffin case.
- On each muffins case lay a spoon of pumpkin batter alternated to the chocolate batter and insert in the middles a block of dark chocolate. Keep doing the layers until the muffins cases are ¾ full.
Create a swirl
- Place a toothpick into the muffin case and move it creating an S shape. Repeat for each muffin case.
Bake
- Bake the muffins for 20/25 minutes. The muffins will be ready when inserting a toothpick in the muffin will come clean.
Notes
All recipes are developed and tested in Metric grams. I strongly recommend using digital scales for a more accurate result.
How do store the muffins?
Store the muffins in an airtight container at room temperature for up to 5 days.
Can I freeze it?
Yes, of course, place the muffins into an airtight container and freezer for up to 3 months. Remove the muffins from the freezer and let defrost them at room temperature, once need it.
I am not a fan of the spices, can I remove them from the recipe?
Yes, of course. You can replace the spices with 1 teaspoon of vanilla paste or the beans of half vanilla pod.
Pumpkin Chocolate Muffins