Cinnamon Chocolate Pumpkin Muffins
November is a Delicious Month for Everything PUMPKIN! So be sure to check out all my Pumpkin recipes right HERE!
Today I would like to introduce you to a new acquaintance of mine, Alizée (@ali_et_ses_patisseries) who is a Fantastic Photographer and Recipe Developer. Of course, you will find Alizée recipe right HERE!
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Cinnamon Chocolate Pumpkin Muffins
Equipment
Ingredients
- 6 tbsp (85 g) butter (Melted)
- 1 tbsp (21 g) lavender honey
- 1/3 cup (75 g) light brown sugar
- 1 tsp (2 g) ground cinnamon
- 3/4 cup (95 g) flour
- 1/2 tbsp (6 g) baking powder
- 2 eggs
- 1 1/2 cups (175 g) pumpkin purée
- 12 chocolate milk squares (Used Valrhona)
Instructions
- Preheat oven to 350F/180C.
- Place your Fluted Flexipan® Tray on the top of your medium perforated baking sheet. Set aside.
- Place butter in a small sauce pan and heat on low until melted, whisk in the honey.
- In a mixing bowl, whisk together the Butter/Honey Mixture with the Light Brown Sugar.
- Add the Cinnamon, Flour and Baking Powder. Then, whisk in the eggs.
- Finally, fold in the Pumpkin Purée and transfer your Batter to your Pipping bag.
- Pipe your batter into your Flexipan®. Then, add a Chocolate Square in the Middle.
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 12min). It is ready when the toothpick inserted comes out clean.
- Once your Cinnamon Chocolate Pumpkin Muffins are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy. Bon Appétit!
Video
Special Notes
Nutrition
