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Pumpkin and chocolate muffins

Published on 20 November 2018

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I have plenty of pumpkin in season and try sweet and savoury recipes. These muffins are exceptionally soft and quick because pumpkin is used raw without precooking. The same batter makes a cake.

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Ingredients

INGREDIENTS FOR 9/10 MUFFINS

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Method

Introductory photographs from the original

0 steps completed out of 13

  1. Step 1 of 13
    I chop pumpkin.
  2. Step 2 of 13
    I finely blend it with oil in a processor.
  3. Step 3 of 13
    Meanwhile, I break eggs into a bowl with sugar.
  4. Step 4 of 13
    I whisk electrically until fluffy.
  5. Step 5 of 13
    I add grated orange zest and vanilla.
  6. Step 6 of 13
    I sift flour with baking powder.
  7. Step 7 of 13
    I add flour to whisked eggs, alternating with pumpkin purée.
  8. Step 8 of 13
    Once smooth, I add ground almonds.
  9. Step 9 of 13
    Finally, I fold in chocolate chips with a spatula.
  10. Step 10 of 13
    I mix well.
  11. Step 11 of 13
    I divide into paper cases, or a large cake tin. Do not fill to the top as they rise.
  12. Step 12 of 13
    I made 9 large muffins and bake at 180°C for about 35/40 minutes, until golden and a central skewer comes out clean. I cool on the oven rack.
  13. Step 13 of 13
    Soft and lovely for breakfast or a snack. They keep several days under a cake dome or in a box. I dust with icing sugar.

Original source: https://incucinaconlilly.com/2018/11/20/muffin-con-zucca-e-cioccolato/

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