Pumpkin muffins are soft, they melt in your mouth and reveal a creamy heart with an intense and comforting taste.
I could not wait to try this recipe to use the pumpkin and cocoa jam received as a gift from Dal contadino a casa tua, I can bear the change of the season only by experimenting some autumn recipes. The supermarkets are swarming with pumpkins and I'm diving into it. I love pumpkin in all the ways but I don't use it often in pastry, well I can only say that I regret not having started before.
Pumpkin on pumpkin
The jam is delicious on its own, the pumpkin and chocolate combination is delicious and it fits perfectly in the muffins, the addition of spices enhances the flavor even more. Not to mention the color, a warm orange that makes me think of a tropical sunset, in reality all I have of tropical at the moment is my mango herbal tea that I'm sipping wrapped in a blanket while a fload is ongoing outside. We just have to enjoy these delicious muffins that will help us overcome the autumn mist as thick as the layer of jam I'm about to spread on them.
Happy baking!
Recipe
Preparation time 20 minutes
Baking time 15-20 minutes
Servings 14-15 muffins
Ingredients
225 gr of pumpkin
1 egg
150 gr of room temperature butter
90 gr of honey
100 gr of brown sugar
200 gr of all purpose flour
1/2 bag of baking powder
Nutmeg q.s.
Cinnamon q.s.
Sugar sprinkles q.s.
Method
1. Cut the pumpkin into thin slices, removing the seeds and skin. Cook it wrapped in aluminum foil in the fan assisted oven at 200° for about 1 hour. Once softened, mash with a fork to obtain a puree, let it cool
2. In a stand mixer, cream the butter with a leaf hook, add the sugar and mix well. Add honey, egg and the pumpkin puree, mix again until it reaches a creamy consistency
3. Sift flour, baking powder, cinnamon and nutmeg into the mixer. Mix the batter well until smooth and free of lumps. Transfer the mixture to a sac a poche and fill a second sac a poche with the jam
4. Place paper cups in the muffin tin and pour the mixture for 1/2 of the capacity, squeeze a knob of jam in the center of the batter and cover with more batter until 3/4 of the capacity
5. Bake at 200° for 15-20 minutes in static oven, allow to cool and decorate with more jam spread on the top of each muffin and sprinkles to taste
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