Pumpkin and chocolate muffins super soft and fluffy. Today I want to celebrate the arrival of my pumpkin with a simple and delicious treat. I prepared super soft and fluffy pumpkin and chocolate muffins. A batter that you can prepare in just a few minutes without the need to cook the pumpkin first, just blend it with vegetable oil to get a soft orange cream to add to the batter. The pumpkin makes them very soft and the chocolate chips make them super delicious, practically perfect for breakfast, for a snack or a sweet treat anytime during the day. I also recommend not missing out on the Sweet Pumpkin Fritters. And don’t tell me you don’t like pumpkin because I find it perfect even in sweets. Have I convinced you to try them yet? Let’s rush to the kitchen and prepare my delicious Pumpkin and Chocolate Muffins
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 140.32 (Kcal)
- Carbohydrates 21.23 (g) of which sugars 10.36 (g)
- Proteins 2.54 (g)
- Fat 5.80 (g) of which saturated 1.15 (g)of which unsaturated 3.54 (g)
- Fibers 1.78 (g)
- Sodium 11.09 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin and Chocolate Tartlets
- 2 eggs
- 3/4 cup sugar
- 9 oz pumpkin (cleaned)
- 3.5 tbsp vegetable oil
- 1 1/3 cup flour
- 1/2 cup chocolate chips
- 1/2 packet baking powder (8 grams)
- 1 tsp lemon zest
- to taste powdered sugar (for decoration)
What you need to prepare the Pumpkin Muffins
- Muffin Cups
- Mixer
- Hand Mixer
How to prepare Pumpkin and Chocolate Chip Muffins
Clean the pumpkin and cut it into small cubes. Transfer the pumpkin to a mixer or blender and add the vegetable oil. Blend to obtain a soft orange cream.
Beat the 2 eggs with the sugar using an electric mixer for 4-5 minutes until you have a light and frothy mixture.
Add the pumpkin cream to the whipped eggs and mix.
Continue by adding the grated lemon zest, the sifted flour, and the baking powder. Mix well.
Lastly, add the chocolate chips and simply mix with a spatula to incorporate them into the batter.
Fill the silicone muffin cups 2/3 full with the batter. With these quantities, I made 12 muffins. Bake the Pumpkin Muffins with Chocolate Chips in a preheated oven at 356°F in static mode for 18-20 minutes.
Always do the toothpick test to check the internal cooking. Let them cool and decorate as desired with powdered sugar.
Loredana’s Tips
If you don’t have silicone molds, you can use paper ones placed in the appropriate tray with holes or simply disposable aluminum molds
Pumpkin Muffins stay soft and fluffy in a container for 2-3 days
You can replace the grated lemon zest with half a teaspoon of cinnamon or ginger powder
Also, don’t miss the recipe for Pears and Chocolate Muffins
Your Questions
Can I replace vegetable oil with butter?
Yes, with 50 grams of melted butter
Yes, with 50 grams of melted butter
What can I substitute the chocolate chips with?
With the same quantity of dark chocolate in small pieces, or with 70 grams of raisins
With the same quantity of dark chocolate in small pieces, or with 70 grams of raisins
