Chocolate chip and pumpkin muffins

Preparation time

> 30 min

Difficulty

Easy

Servings

10 pers.
Occasion Halloween Reimagined classics

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

INGREDIENTS & EQUIPMENT

For approx. 12-15 pieces
  • 200g dark chocolate Cailler Cuisine (64%), in pieces (30 g for decoration)
  • 170g flour
  • 1g baking soda
  • 3g baking powder
  • 2g cinnamon
  • 1 pinch of clove
  • 2g ground ginger
  • 2 eggs
  • 150g brown sugar
  • 60 ml vegetable oil
  • 2 pinches of salt
  • 500g raw pumpkin, cooked into a purée and reduced to 190g
  • 90g 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 and the pumpkin purée and stir until evenly mixed.
  4. 4Add the dry ingredients and mix well.
  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 - 200°C for 10 to 12 minutes.
  8. 8Let cool and decorate with spare chocolate pieces.

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