In a large mixing bowl, cream the 125 g Butter and 120 g Brown Sugar until light and fluffy.
Add the 2 Eggs one at a time, beating well after each addition.
Pumpkin Muffins with Chocolate
None
Easy
35 min
Spiciness
None
Difficulty
Easy
Time
35 min
Preparation
15 min
Cooking
20 min
66 Views
Translated
Moist pumpkin muffins, spiced with cinnamon, ginger, and nutmeg, studded with chocolate sprinkles and pumpkin seeds. A perfect autumn treat, these muffins offer a delightful blend of warm flavors and textures.
None
Easy
35 min
Spiciness
None
Difficulty
Easy
Time
35 min
Preparation
15 min
Cooking
20 min
Allergens
Vegetarian
Pescatarian
2,713KCAL
12 Portions · 725 g
Protein
44 g
Carbohydrates
352 g
Fat
119 g
Fiber
22 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
12
g
- Butter
125 grams
- Eggs
2
- Brown Sugar
120 grams
- Honey
2 tablespoons
- Bicarbonate of Soda
1 teaspoon
- Pumpkin Puree
150 grams
- Flour
250 grams
- Cinnamon
1 teaspoon
- Ginger Powder
- Nutmeg
- Bourbon Vanilla Extract
- Pumpkin Seed
- Chocolate Sprinkles
Mix in the 150 g Pumpkin Puree and 2 tbsps Honey until well combined.
Add the 1 tsp Bicarbonate of Soda, 1 tsp Cinnamon, ½ tsp Ginger Powder, ¼ tsp Nutmeg, and ½ tsp Bourbon Vanilla Extract.
Gradually fold in the 250 g Flour, mixing until the batter is smooth and well-blended.
Adjust with a bit more flour if necessary.
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
Spoon the batter into each liner, filling about 3/4 full.
Sprinkle Pumpkin Seeds and Chocolate Sprinkles on top of each muffin.
Bake for 20-25 min, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
None
Easy
35 min
Spiciness
None
Difficulty
Easy
Time
35 min
Preparation
15 min
Cooking
20 min
Allergens
Vegetarian
Pescatarian
2,713KCAL
12 Portions · 725 g
Protein
44 g
Carbohydrates
352 g
Fat
119 g
Fiber
22 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
12
g
- Butter
125 grams
- Eggs
2
- Brown Sugar
120 grams
- Honey
2 tablespoons
- Bicarbonate of Soda
1 teaspoon
- Pumpkin Puree
150 grams
- Flour
250 grams
- Cinnamon
1 teaspoon
- Ginger Powder
- Nutmeg
- Bourbon Vanilla Extract
- Pumpkin Seed
- Chocolate Sprinkles
Can't Decide What to Cook?
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.