Cinnamon Chocolate Pumpkin Muffins
These Cinnamon Pumpkin Muffins made my house smell like a Yankee Candle. And the little square of Chocolate inside is just Perfect!
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!
YouTube Video
Photos
Nutrition
Calories: 133kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 119mg | Potassium: 99mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4981IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com