Pumpkin Spice Muffins With Chocolate
An easy recipe for Pumpkin Spice Muffins With Chocolate.
Ingredients
- 370 g pumpkin puree room temp
- 90 g melted butter
- 50 g sour cream room temp
- 40 ml oil
- 250 g brown sugar
- 2 eggs room temp
- 1 tsp vanilla extract
- 1 tsp caramel syrup
- 280 g cake flour
- 1 tsp ginger powder
- 2 tsp cinnamon
- ¾ tsp nutmeg powder
- ½ tsp cardamom
- ¼ tsp badian powder
- 12 g baking powder
- a pinch of salt
- 200 g chocolate
Instructions
- Preheat the oven to 210°C. Prepare a baking sheet for muffins.
- Prepare a bowl - add eggs, caramel syrup, vanilla extract, melted butter, and brown sugar. Whisk with an egg whisker until fully combined for 2-3 minutes.
- Add pumpkin puree, and sour cream and mix again. Do not over-mix! Just until everything is well mixed.
- Then add flour, a pinch of salt, baking powder, and spices. Whisk with an egg whisker until flour disappears - again, do not over-mix! Add a handful of chocolate chips (or more) and fold in.
- If you want good-looking muffins, pour till ¾ paper muffin cup is full. For big and chunky muffins (mushroom shape) pour until the top. I added more chocolate on top. Bake for 5 minutes. Then decrease the temperature to 180° and bake for another 10 minutes or until the toothpick comes out clean.
- Take the muffins out of the oven and let cool on the baking tray for 5 minutes. Then take them out of the oven, and let them cool completely.