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Today I made you some really sweet treats, Chocolate Pumpkin Muffins. Muffins are easy and quick to make, and you can create an infinite number of variations, ideal for breakfast. Given the autumn period, I wanted to prepare them with steamed fresh pumpkin. Alternatively, you can bake it in the oven. Avoid boiling it, as it will absorb too much water. To flavor the dough I used cinnamon, which is known to be perfect with pumpkin. One of my favorite ingredients for chocolate pumpkin muffins recipe is undoubtedly the chocolate chips, but this time I wanted something more.
So why not a creamy chocolate heart? No sooner said than done! At the center of each pumpkin muffin I put a dark chocolate Lindor. Once cooked and warm, the chocolates remained creamy without hardening, precisely because of the particularity of these chocolates. The result was truly enjoyable, and they lasted short whil. Also ideal for a light snack or to take a treat, perhaps accompanied by a nice hot chocolate, because you know there is never too much chocolate!
The History Of The Muffins
Contrary to how we know them today, muffins had a completely different appearance and texture. Their origin is actually not American but British. Their name derives from the French word “moufflet”, a term that was used to indicate a particularly soft bread. The earliest evidence dates back to the 18th century in Wales, where they were prepared with leftover bread, biscuits, fruit and potatoes. The dough was fried, and the result was small dry and crunchy cakes of much more modest size. They were prepared by bakers who worked in the houses of the bourgeoisie and were intended for servitude. The turning point of the muffins came in Victorian times, when some nobleman discovered these sweets.
Since then, they became a fundamental part of tea time, so much so that they began to be sold on street corners by vendors who were renamed “Muffin Man”. With the continued migration of the British to America, muffins also landed in the new world where they got bigger and not only. The recipe was changed to the one we know today. They began to be prepared with the use of various ingredients such as chocolate, pumpkin, raisins and the first savory versions began to appear.
If you liked this moist pumpkin muffins, try also:
Chocolate Pumpkin Muffins
- 260 g Pumpkin
- 200 g Pastry Flour
- 7 g Cake Yeast
- 220 g Butter
- 150 g Sugar Cane
- 50 g Caster Sugar
- 2 Yolks
- 2 Egg Whites
- to taste Cinnamon
- 12 Dark Lindor Chocolates
- 70 g Chocolate Chips
- pinch of Salt
- Steam the pumpkin until it is soft. Crush it or, if necessary, blend it, then let it cool.260 g Pumpkin
- Work the sugar with the eggs and then add the soft butter. Stir until it is creamy and homogeneous.220 g Butter, 150 g Sugar Cane, 2 Yolks, 50 g Caster Sugar
- Combine the pumpkin puree with the egg, sugar and butter mixture and mix well.2 Egg Whites, pinch of Salt
- Add the grated cinnamon, the baking powder to the sifted flour. Add one tablespoon at a time to the wet mixture. Mix well until it is all incorporated. Incorporate the chocolate chips.200 g Pastry Flour, 7 g Cake Yeast, to taste Cinnamon, 70 g Chocolate Chips
- Combine the egg white mix from bottom to top. Once blended, pour the dough into 12 cups and place a chocolate in the center of each. Make sure it is tightly enclosed in the dough.12 Dark Lindor Chocolates
- Heat the oven to 180 °C.
- Cook for 20 minutes. Once ready, remove them from the pan and let them cool down a bit before consuming them. Warm will be perfect!
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.