Pumpkin Chocolate Chip Muffins

I bake today: Pumpkin Chocolate Chip Muffins
Preparation: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Category: Baking Recipes, Muffin Recipes, Pumpkin Recipes
Our Recipe Rating:

Ingredients for 12 – 15 Pumpkin Chocolate Chip Muffins:

• ½ hokkaido pumpkin
• 2 eggs
• 150 grams of sugar
• 110 milliliters of oil
• 75 grams of ground almonds
• 250 grams of flour
• 175 grams of chocolate chips (bake stable)
• ½ sachet of baking powder
• 1 sachet of vanilla sugar
• A pinch of salt

Kitchen Helper:

• Grater
• Muffin baking dish + 12 – 15 paper cases for lining the mold
• Mixer/Food processor
• Sieve
• Piping bag
• Mixing bowl
• Dough scraper

Instructions:

Preheat the oven in time to 180°C (top/bottom heat). Deseed hokkaido pumpkin using a spoon, then coarsely grate with a grater. Line the muffin tin with paper forms (alternatively grease with some butter).

Combine 2 eggs, 150 grams of sugar, 110 milliliters of oil & 1 sachet of vanilla sugar with a mixer or kitchen machine for about 2 – 3 minutes until the mixture is white & creamy. Sift flour and baking powder to the batter, also add 75 grams of ground almonds and a pinch of salt.

Mix together with a blender or dough scraper until all ingredients have been evenly incorporated and you got a sticky batter. Finally fold in the grated pumpkin and 150 grams of chocolate chips.

Fill the batter into a piping bag with large round spout & squirt the batter evenly into the prepared muffin molds. Now sprinkle the muffins with the remaining chocolate chips & bake for about 25 – 30 minutes in the preheated oven at 180°C (top/bottom heat).

After the baking time, get the muffins out of the oven, allow them to cool & serve. Good Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):