As I mentioned in my last recipe post, I am busy in the kitchen with all the beautiful produce this season provides us. One of the reasons I started this blog is to become a better cook, and in this case, a baker. Because the truth is, I have a lot to catch up when it comes to baking cakes, cookies, cupcakes, muffins, pies, tarts and all that good homemade sweet stuff. In fact, since I started my blog a few months ago, this is the first sweet recipe I am posting…well, besides the spritz, which I also consider a sweet thing, if I may…
So I made these muffins and they turned out great! Now we all have an excuse to have cake for breakfast! So good with your morning coffee…or at your coffee break in the afternoon…or any time in between!
These muffins are quite quick and easy to do. The only thing took time for me was preparing the pumpkin in the oven. I do not have canned pumpkin puree available – and anyways I try to avoid using canned products as much as possible – so I took a small sugar pumpkin (weighed about 1kg), cut it in four pieces, discarded the seeds, covered in aluminum foil and put it in the oven at 200°C for about an hour. Then I just scooped out with a spoon the soft pumpkin (it yielded slightly more than I needed for these muffins) and pureed it with a hand mixer. From then on I was done in 15 minutes with all the preparation.
I actually had to make two batches of these muffins. The first I made with cinnamon, cloves and nutmeg but my family unfortunately doesn’t like these spices so the second time around I omitted all those lovely fall flavors and added vanilla instead. I used half of a vanilla bean not vanilla sugar which gave a very delicate flavor to my muffins. Feel free to make your own version if you have picky eaters at home like I do.
What you’ll need for 12 muffins:
- 425g pumpkin puree
- 70g coconut oil
- 2 eggs
- 250g all-purpose flour
- 160g sugar
- 60g brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ vanilla bean
- 1 tsp cinnamon
- a pinch of ground cloves
- a pinch of nutmeg
- a large handful of dark chocolate chips
- a breeze of morning fresh air
What you’ll need to do:
- Preheat oven to 190°C. Using a standard size muffin tin, fill the cups with paper liners.
- In a bowl mix together the pumpkin puree, coconut oil, vanilla and add the eggs one at a time. Mix well.
- In another bowl mix the flour, white and brown sugar, baking soda, salt and spices. Add half of the chocolate chips and mix well to combine.
- Slowly pour the flour mix to the pumpkin puree mix, whisking until all the flour mix is incorporated but do not over mix.
- Fill the muffin tin with the batter, not completely as they will rise. Top with the remaining chocolate chips.
- Bake muffins 25-30 minutes. To check if you are ready, use a toothpick, inserting it in the middle of a muffin. If it comes out sticky, give it a few more minutes, if it’s dry, you’re done. Place the muffin tin on a cooling rack and wait until they have cooled down a bit before removing from the muffin tin. Enjoy!