As Pumpkin season comes to a close for Autumn 2020, this Chocolate and Pumpkin Muffin Recipe is the ideal way to say goodbye to this delicious autumnal produce, and they were a massive hit with the kids too!
Now, those more frequent bakers among us will be aware that incorporating vegetable /fruit purees into your bakes not only helps to keep your cakes moist, but it's also a great way to sneak them into your kids' diets without them realising.
So, if you have some fussy eaters when it comes to trying something new, this is a quick and easy recipe to help overcome their resistance.
Makes: 12 Muffins
350g Plain Flour
2 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Pinch of Salt
25g Cocoa Powder
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
100g Caster Sugar
100g Light Brown Sugar
115g Unsalted Butter, melted
2 Large Eggs
240g Pumpkin puree
Preheat the oven to 180C/Gas Mark 4 and line a 12 hole muffin tin with muffin cases.
Place the dry ingredients, including: flour, baking powder, bicarbonate of soda, salt, spices, cocoa powder, sugar and milk chocolate chips into a large bowl and stir to combine using a wooden spoon ensuring all the chocolate chips are fully coated as this will help prevent them from sinking to the bottom of the batter.
Add in the melted butter and eggs and mix until combined. Next, add in the pumpkin puree and continue to mix by hand until the batter has come together and there are no lumps of flour. Please be aware the batter will be very thick, but it's a great workout for the arms during lockdown.
Divide the cake batter between the muffin liners. I used an ice cream scoop to ensure the muffins were filled evenly.
Place in the oven for 20-25 minutes, until risen and an inserted skewer into the centre comes out clean.
Leave to cool and serve at room temperature.
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