It’s official! Temperatures have suddenly dropped even here in Sicily! Two days ago I was still wearing t-shirts and open shoes, and now I have to cover myself with scarves and jackets to avoid catching a seasonal cold! When the cold starts to take over me, my craving for baked sweets kicks in automatically, the kind you can enjoy at breakfast, but especially in the afternoon with a nice cup of steaming infusion. And what better than with the quintessential autumn vegetable? Here are my pumpkin muffins, with plenty of hazelnut crumbs and chocolate chips, which will make you utter vocal sighs of real enjoyment when you bite into them! Did I make myself clear? Soft and moist inside, thanks to the pumpkin pulp within, these treats are perfect for any occasion. Making them is simpler than describing how good they were, and, you can trust me, they will disappear like hotcakes! For this recipe, I used a particular type of pumpkin, the Butternut, which has already given me quite a few satisfactions in terms of sweetness this year. But you can use whatever you can find, as long as it’s sweet. Your kids will go crazy for them, and you’ll have the satisfaction of having made a healthy, genuine dessert with a touch of indulgence, which is never a bad thing!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 12 muffins
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: Autumn, Winter
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp cornstarch (maizena)
- 1 1/4 lbs pumpkin (Butternut type)
- 1/2 cup raw cane sugar
- 3 eggs
- 1/3 cup milk
- 4 tbsp peanut oil
- 1/3 cup chocolate chips (+ as needed for decoration)
- 1/4 cup chopped hazelnuts
- 1 packet baking powder
- as needed powdered sugar
Tools
- 1 Baking tray
- 1 Parchment paper
- 1 Mixer
- Electric whisk
- 1 Knife
- 2 Bowls
- 1 Sieve
- 1 Spatula
- 1 Muffin pan
- 12 Cupcake liners
Preparation
Cut the pumpkin into slices, with the skin on*, and place it on a baking tray lined with parchment paper. Bake at 375°F for about 30 minutes or until tender with a fork (fig. 1).
Let the pumpkin cool, remove the skin which will come off easily with a knife, and blend it in a mixer. Transfer the obtained pulp with the eggs and sugar into a large bowl (fig. 2).
Mix the ingredients with an electric whisk until you obtain a frothy mixture (fig. 3).
Gradually add the remaining liquid ingredients starting with the oil in a thin stream, continuing to mix with the whisk (fig. 4).
Then also incorporate the milk (fig. 5).
In a separate bowl, mix the dry ingredients, such as the sifted flour and cornstarch with the baking powder and incorporate them into the liquid ones (fig. 6).
Add the chocolate chips and the chopped hazelnuts and mix with a spatula (fig. 7).
Pour the mixture into the appropriate molds in which you have inserted the typical liners. Garnish the surface of each with another handful of chocolate chips and chopped hazelnuts (fig. 8).
Bake in a preheated static oven at 350°F for 18′-20′, and use the toothpick test to check. Then remove from oven and let cool slightly (fig. 9).
Serve with a dusting of powdered sugar as desired.
Photo of the inside of these very soft treats.
And voila… the pumpkin muffins with hazelnuts and chocolate chips are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Before storing them, make sure the pumpkin muffins with hazelnuts and chocolate chips are completely cold. Storing them while still warm would create condensation, making them soggy and promoting mold growth. Store them at room temperature, away from direct heat or sunlight inside an airtight food container for 2-3 days maximum.
👉To maintain moisture, you can place a piece of kitchen paper towel below or on top of the muffins inside the container to absorb excess moisture, or, a common trick is to add a slice of fresh white bread (which will release its moisture to the muffins, keeping them soft).
