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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
- 220 g Butter
- 150 g Sugar Cane
- 50 g Caster Sugar
- 2 Eggs
- to taste Cinnamon
- 12 Dark Lindor Chocolates
- 70 g Chocolate Chips
- Steam the pumpkin until it is soft. Crush it or, if necessary, blend it, then let it cool.
- Work the sugar with the eggs and then add the soft butter. Stir until it is creamy and homogeneous.
- Combine the pumpkin puree with the egg, sugar and butter mixture and mix well.
- Add the grated cinnamon, the baking powder to the sifted flour. Add one spoonful at a time to the wet mixture. Mix well until it is completely incorporated.
- Heat the oven to 180 ° C.
- Cook for 20 minutes. Once ready, remove them from the pan and let them cool down a little before consuming them. Lukewarm will be perfect!