Pumpkin and Chocolate Muffin
Pumpkin and Chocolate Muffins.

Pumpkin and Chocolate Muffins.

Autumn / Winter. The best time for recipes with pumpkin.

Pumpkin and Chocolate muffins are both a great accompaniment to breakfast and a great break in the day.

Sara prepared this tasty variation on glutenfree muffins by combining pumpkin and chocolate.

Ingredients for 9 pumpkin muffins:
  • Flour 140 GR. Sara used flour Schär Mix C – Torte & Biscotti Schär Mix C - Torte & Biscotti
  • Cooked Pumpkin Pulp 100 Gr.. Used pumpkin Delica o Mantovana of the Farm Nadalini
  • Yogurt (natural or Greek) 40 GR.
  • Egg 1
  • Albumen 100 ml.
  • Milk (quantum satis)
  • Dark Chocolate or Chocolate Chips 40gr.
  • Sweetener to taste (2 tablespoons of honey or brown sugar)
  • Spices to taste (used cinnamon)
  • Gluten-free yeast (1 Teaspoon)
  1. Pour all dry ingredients (flour, yeast, spices, Sweetener) in a bowl
  2. Combine the pumpkin pulp with the yogurt, egg and egg white
  3. Add the pumpkin and egg mixture to the dry ingredients. Mix well with a whisk and add the milk flush until the mixture becomes thick and creamy (if you use honey, add now)
  4. Combine the chocolate chips or flakes
  5. Pour the dough into the moulds for Muffin and bake in a hot oven at 180° for 12- 15 minutes. Remember to fill the molds only for 3/4 .
Enjoy your meal


You can also consult other tasty recipes with pumpkin:
Pumpkin Velvety

Pumpkin Velvety

Baked Stuffed Pumpkin

Baked Stuffed Pumpkin


Cake with pumpkin

Pumpkin Pie

Pumpkin flan

Pumpkin Flan

Lasagna with pumpkin and smoked cheese. Gluten Free.

Lasagna with Pumpkin and Scamorza





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