This afternoon I prepared pumpkin and chocolate chip muffins, soft and fragrant treats, perfect for breakfast or a snack. Our family loves them, they are the classic homemade breakfast, like a slice of bundt cake or tart along with a cup of milk and coffee, and then I can freeze them to have one handy when I have more time in the morning.
They are very easy and quick, in fact, they are prepared in 10 minutes and the rule is always the same, you combine the liquid ingredients with the dry ones, mixing very little, the batter must be lumpy to have soft muffins, and finally, they are baked in cute muffin cups.
The recipe I prepared is butter-free, I used sunflower oil, scented them with my homemade vanilla extract and the dark chocolate chips made them even more delicious, well, let’s make them!
See you soon, Susy
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for Pumpkin and Chocolate Chip Muffins
- 1 1/8 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 cup dark chocolate chips
- Half packet baking powder
- 1 cup pumpkin (cleaned and chopped)
- 1/2 cup sugar
- 1/3 cup sunflower oil
- 1 egg
- 1 tsp vanilla extract
- Mixer
- Bowls
- Muffin Cups
- Hand Whisk
Steps
Preheat the oven to 375°F (static mode).
In a larger bowl, put the dry ingredients: flour, potato starch, chocolate chips, leaving a handful aside for muffin decoration, and baking powder. Stir with a spoon to combine everything.
Remove the pumpkin peel, wash it, cut it into pieces, and put it in the mixer along with the sunflower oil and blend until creamy.
In another bowl, break the egg, add the sugar, and a teaspoon of vanilla extract. Use a hand whisk to dissolve the sugar well. Add the creamy pumpkin and combine with a spatula.
Combine the pumpkin mixture into the bowl of dry ingredients. Mix quickly, leaving almost small lumps; this will make the muffins soft.
Fill the muffin cups 3/4 full with a spoon and bake in the oven at 375°F for about 30/35 minutes. (Use a toothpick test to check doneness). Remove from the oven and let cool, they are excellent!
