Chocolate chip and pumpkin muffin

Preparation time

> 30 min

Difficulty

Easy

Servings

10 pers.
Occasion Halloween Reimagined classics

Delicious autumn flavours come together in these delightful chocolate and pumpkin muffins, great for a coffee break or on-the-go snack.

INGREDIENTS & EQUIPMENTS

For approx. 12-15 pieces
  • 200 g Cailler Cuisine Noir 64%, in pieces
  • (30 g for decoration)
  • 170 g cake flour
  • 1 g baking soda
  • 3 g baking powder
  • 1 pinch of clove
  • 2 g ground ginger
  • 2 eggs
  • 150 g brown sugar
  • 60 ml vegetable oil
  • 2 pinches of salt
  • 500 g raw pumpkin, cooked into a purée and reduced to 190 g
  • 90 g orange juice
  • muffin cases or tray
  • a bowl
  • a whisk
  • flour sieve
  • a spatula

PREPARATION

Preparation time

> 30 min

Total Time

Approx. 1h
  1. 1Sift together the dry ingredients and set them aside.
  2. 2Whip the eggs and sugar until well beaten – they should be a light colour.
  3. 3Add the oil and salt, add the pumpkin purée and mix until combined.
  4. 4Add the dry ingredients and mix until well blended.
  5. 5Pour in the orange juice and mix until smooth.
  6. 6Pour the batter into greased and paper-lined muffin tins or paper cases.
  7. 7Bake at 190°C to 200°C for 10 to 12 minutes.

TOP TIP

Let it cool and decorate with spare chocolate pieces.