Soft and delicious, pumpkin muffins with chocolate chips are butter-free and very easy to prepare. They are light, with lots of pumpkin pulp, and perfect for breakfast or a snack for both adults and children.
Even if your household isn’t particularly fond of pumpkin, but you would eat it even for breakfast, you can use it in these delicious muffins. I make a lot of recipes with pumpkin, and I have also made savory muffins: with pumpkin stuffed with Gorgonzola.
If you have leftover cooked pumpkin, hide it in these treats. The taste is undetectable, in fact neither my husband nor my son noticed it and they devoured them.
Also read all my Bimby recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 7 Minutes
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 10.5 oz pumpkin (cooked)
- 2 eggs
- 2/3 cup sugar
- 1.5 tbsp vegetable oil
- 1 1/3 cups all-purpose flour
- 1 pinch salt
- 1 1/2 tsp baking powder
- 3.5 oz dark chocolate chips
Recommended Tools
- Air Fryer double resistance, 12-liter oven
- Muffin Cases colored paper
Steps: Pumpkin Muffins with Chocolate Chips
First, blend the cooked pumpkin, then place it in a bowl. Add the eggs, sugar, and vegetable oil and mix with a whisk.
At this point, add the flour, salt, and baking powder and mix well until you get a smooth, lump-free batter.
Finally, add the chocolate chips (save some for decoration) and gently fold with a spatula.
Line the muffin mold with paper liners and fill them three-quarters full with the batter.
Add the reserved chocolate chips on top and bake in a preheated oven at 356°F for about 20 minutes.
In an air fryer, bake for 11 minutes at 320°F, then lower the temperature to 302°F and continue baking for another 4 minutes.
Place the cooked pumpkin in the bowl and blend for 15 seconds at speed 5, then gather it at the bottom with a spatula.Repeat the operation for another 15 seconds.
Add the eggs, sugar, and vegetable oil and mix for 5 seconds at speed 7.
At this point, add the flour, salt, and baking powder and mix for another 5 seconds at speed 7.
Finally, add the chocolate chips (save some for decoration) and gently fold with a spatula.Line the muffin mold with paper liners and fill them three-quarters full with the batter.
Add the reserved chocolate chips on top and bake in a preheated oven at 356°F for about 20 minutes.
In an air fryer, bake for 11 minutes at 320°F, then lower the temperature to 302°F and continue baking for another 4 minutes.
FAQ (Questions and Answers)
Can I also make a cake with this recipe?
Yes, of course: use a 9.5-inch pan and bake the cake at 356°F for about 50 minutes.
