http://highschool.isq.edu.mx/cr45/192/assets/js/7730 I have a few more Fall recipes that I want to share with you, before heading straight to Christmas Bakery. One of it is my new favorite muffin recipe with pumpkin, dark chocolate chips and a lot of spices.
follow I baked this recipe a few times and improved it every time I baked it, ending up with these little golden glories. I realized that you have to cool the muffins completely before indulging them. They will be quite soft when coming out of the oven, but they will firm up once cooled down. They can be stored up to a few days in an air tight container and honestly I found them even better the day after as all the spices were just spot on and the texture became exactly right! In the beginning I though that they would be a failure as they were so soft when coming out of the oven, but a bit of patience turned them into my most favorite muffins after waiting until they have cooled down or even wait until the next day. Patience pays of, sometimes 😉
click I hope that you will like them. Are you still in Fall mood or is Christmas already taking over? 🙂
http://bigaussie.com.au/irbios/8836 Have a nice weekend, love rebecca
- 200g Butter
- 150g Brown Sugar, soft
- 100g Sugar
- 2 Eggs
- 1 Tsp Vanilla Paste
- 250g Flour
- 1.5 Tsp Baking Powder
- 0.5 Tsp Bicarb of Soda
- 2 Tsp Cinnamon
- 0.5 Tsp Cloves
- 0.5 Tsp Cardamom
- 0.5 Tsp Nutmeg
- 0.5 Tsp Ginger
- 200g Pumpkin Puree *
- 150g Chocolate Chips
- Cream together the butter and the brown and white sugar until fluffy
- In a separate bowl mix together the flour, baking powder, bicarb of soda and all the spices
- Add half of the dry ingredients to the butter and sugar mixture, followed by one egg
- Mix well until everything is incorporated
- Add the other half of the dry ingredients followed by the second egg and the vanilla paste and mix well
- Add the pumpkin puree and stir it in until smooth and add the chocolate chips. Give it a good stir until the chocolate is distributed evenly and scoop out into a prepared muffin tray.
- Bake in a pre heated oven at 200°C for about 18-20 minutes or until golden
- The muffins will be very soft when removed from the oven, let them cool completely before eating, they will firm up.
- You can store the muffins in an air tight container up to a few days, the flavors will even intensify!
- * you can either buy pumpkin puree in a tin or you make it yourself. Therefore take the flesh of a small pumpkin (mine was about 600g) and cook it until tender. Strain it and let is cool down, puree it by using a hand blender. You can easily make this a day in advance and store the puree in the fridge.