Ingredients
-
200 g flour
-
25 g semolina
-
100 g sugar
-
2 eggs
-
125 ml kefir
-
250 g pumpkin puree
-
1 tbsp baking powder
-
1/2 tsp baking soda
-
1 tsp ground cinnamon
-
50-70 g dark chocolate, coarsely chopped
-
80 ml vegetable oil
Directions
Chocolate & Cinnamon Pumpkin Muffins are an easy and incredibly delicious dessert! Pumpkin is perfectly paired with chocolate and cinnamon. The muffins offer not a very intense taste of pumpkin, but a slight note of it.
This is pumpkin puree what make these muffins so soft (even on the next day). They can be a wonderful treat for children or a thing to put to your or your child’s lunchbox.
Highly recommend!
Today's visits: 1.
Steps
|
1
Done
|
Preheat the oven to 170 degrees Celsius. |
|
2
Done
|
In a bowl, mix together sieved flour, semolina, cinnamon, baking powder and soda. |
|
3
Done
|
In another bowl, add the pumpkin puree, eggs, kefir, vegetable oil and sugar. Mix together on low speed not for a long, just until smooth. |
|
4
Done
|
Add the dry ingredients into the liquid ones and stir with a spatula until smooth. Add half the chopped chocolate, stir. |
|
5
Done
|
Divide the batter among muffin cups leaving about 0.7 cm space. Sprinkle with the remaining chocolate. |
|
6
Done
|
Bake at 170 degrees Celsius for about 25 min. Check for doneness with a wooden stick – it should come out dry. |
|
7
Done
|
When the muffins are done, turn off the heat, slightly open the oven and let them chill. Then remove and let chill completely. How to serve: How to keep:
|
