PUMPKIN MUFFINS WITH CHOCOLATE
Today I would like to share with you the recipe for a dessert which was made with internet inspiration and the combination of two other recipes: carrot cake and pumpkin muffins with fruit stew. These muffins were an immediate hit at my Halloween party last year. I had to use baked and blended pumpkin for them. This time I used raw, grated pumpkin. I prepare carrot cake in exactly the same way. One of the ingredients in both desserts is cinnamon. It gives baked goods a slight taste of gingerbread. Thanks to the juicy vegetables, the muffins are moist and yummy even the next day.
210 g of grated pumpkin
200 g of flour
180 ml of oil
180 ml of milk
130 g of brown sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
100 g of chopped dark chocolate
150 g of white chocolate
Heat the oven up to 180°C. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cinnamon. Mix together the grated pumpkin, oil, milk and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Melt the white chocolate in a bain-marie. Decorate the muffins with the chocolate.
Photo and recipe by Katarzyna Posłuszny