Pumpkin and chocolate muffins are very easy to make and perfect for any time of the day. The Pumpkin and Chocolate Mini Cake is extremely soft and has a delicate flavor. It doesn’t contain eggs, and if desired, you can use plant-based cream and milk, and replace butter with the same amount of sunflower oil, making vegan pumpkin muffins. These pumpkin muffins are also suitable for Halloween – just use Halloween-themed silicone molds. This recipe yields 12 sweet pumpkin muffins; you can halve the ingredients if they seem too much for you. Store them at room temperature in a covered cake tin for 2/3 days, and they remain soft and tender. For cooking the pumpkin, you can either bake it or use an air fryer. I’ll provide both methods so you can choose the one that suits you best. For oven baking, cut the pumpkin into slices, remove seeds and internal fibers, and place the slices on an oven tray lined with parchment paper. Bake in a preheated oven at 356°F for 40 minutes, or cook it in an air fryer following the recipe PUMPKIN IN AIR FRYER. Now let’s see how to make pumpkin and chocolate muffins, and if you try them, let me know. Barbara

Here are some other pumpkin recipes I recommend trying:

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients to prepare Pumpkin Muffins

300 g Pumpkin (cooked)
200 ml fresh liquid cream
200 g Flour
120 g sugar
1 pack baking powder
1 pinch Cinnamon powder
70 g Dark chocolate chips
50 g butter (or sunflower oil)
100 ml milk (or other plant-based)

Tools

Muffin Tray
Immersion Blenders

How to prepare Pumpkin Muffins

Let’s start preparing the Pumpkin Muffins by cooking the pumpkin in the oven or air fryer as advised above. Once the pumpkin is cooked, scoop out the pulp and place it on a plate, mash it with a fork to obtain a puree.
Pour the cream into a bowl and add the pumpkin pulp,
blend with an immersion blender until you get a smooth and homogeneous cream, if needed help with a fork.
Then add the sifted flour,
baking powder, also sifted,
the sugar,
and the cinnamon, mix everything.
Now add melted butter or optionally sunflower oil
and the milk in two portions, incorporating it well into the remaining ingredients.
When the mixture is smooth and homogeneous, add the chocolate chips, mix and incorporate them.
Place paper liners on the muffin tray and add the mixture,
helping yourself with a teaspoon, flatten and distribute it. Bake in a preheated static oven at 356°F for 35/40 minutes; the surface should be golden. I recommend the toothpick test to check doneness.
When the Pumpkin Muffins are baked, remove them from the oven and let them cool, then dust with powdered sugar,
and serve them.
Here’s also a photo of the Halloween pumpkin muffins, just use a themed silicone mold.