- Prep
- 15 min
- Cook
- 22 min
- Total time
- 37 min
- Yield
- 12 muffins
- Difficulty
- Easy
- Calories
- 230 kcal
Quick summary
“Fluffy and fragrant muffins that combine velvety pumpkin puree with warm spices like cinnamon, nutmeg, and ginger. Generous drops of semi-sweet chocolate melt in the center creating creamy spots.”
What you need to know
- Pumpkin puree combined with Greek yogurt provides dense moisture without the need for excess oil.
- Quickly mixing the dry ingredients with the wet ones prevents gluten development, keeping the muffin soft.
- Powdered spices warm the palate and balance the bitterness of melted dark chocolate.
Ingredients
Main
- cups (180g) All-purpose flour
- cup (100g) Brown sugar
- teaspoons Baking powder
- teaspoon Baking soda
- teaspoon Ground cinnamon
- teaspoon Noz-moscada ralada
- teaspoon Gengibre em pó
- teaspoon Salt
- cup (240g) Pumpkin puree
- xícara (120g) Whole Greek yogurt
- unit Large egg
- cup (60ml) Melted coconut oil
- cup (60ml) Maple syrup
- teaspoon Vanilla essence
- cup (170g) Bittersweet chocolate chips
Instructions
Principal
- Pré-aqueça o forno a 190°C (375°F). Grease a 12-cavity muffin tin or line them with paper cups.
- In a large bowl, mix the wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well with a wire whisk.
- In another medium bowl, whisk the pumpkin puree, Greek yogurt, egg, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredient mixture into the bowl of dry ingredients. Gently mix with a spatula or spoon just until combined. Small lumps are desirable.
- Incorporate the dark chocolate chips into the dough, mixing as little as possible. Reserve a few drops to sprinkle on top, if desired.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips, if using.
- Bake in a preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and firm.
- Remove the pan from the oven and let the muffins cool for 5 minutes before transferring them to a rack. Serve warm or at room temperature.
Chef's tips
- Mix the dough with a spatula only until the flour disappears; small lumps are normal and desirable.
- Reserve 2 tablespoons of chocolate chips to sprinkle over the top of each muffin before baking.
- Let the muffins rest for 5 minutes in the pan before transferring to a wire rack.
Variations
- Add 1/2 cup of chopped walnuts or Brazil nuts to introduce crunchy texture to the dough.
- Replace half of the semi-sweet chocolate chips with white chocolate chips for visual contrast.
- Sprinkle a pinch of crystal sugar with cinnamon over the tops before taking to the hot oven.
Substitutions
- Melted coconut oil can be replaced with melted unsalted butter or sunflower oil.
- Maple syrup can be swapped for pure bee honey or cane molasses in the same amount.
- Traditional wheat flour can be replaced by fine whole wheat flour for half the measurement.
How to store
Store in an airtight container lined with paper towels at room temperature for up to 3 days or in the refrigerator for up to 6 days. To eat warm, heat each unit for 15 seconds in the microwave.
Can it be frozen?
Freeze the baked and cooled muffins individually in plastic wrap for up to 3 months in an airtight bag. Thaw at room temperature for 30 minutes or heat directly in the toaster oven at 160°C for 6 minutes.
What to serve with
Pairs perfectly with full-bodied espresso, cappuccino with cinnamon, or a hot cup of black tea.
Frequently asked questions
Can I use regular plain yogurt instead of whole Greek yogurt?
Common traditional yogurt contains more liquid whey. If you are going to use it, drain in a cloth strainer for 15 minutes to approximate the thick and concentrated texture of Greek yogurt.
Why does the recipe call for baking powder and baking soda together?
The baking soda reacts with the natural acidity of the pumpkin puree and Greek yogurt, ensuring rapid growth, while the baking powder acts in a prolonged way in the heat, leaving the top domed and aerated.
How to get the ideal homemade pumpkin puree for the muffin recipe?
Roast pieces of kabocha squash with skin in the oven at 200°C until very soft. Scrape the pulp with a spoon and drain in a fine sieve for 20 minutes before mashing with a fork.
How do I prevent the chocolate chips from sinking to the bottom of the muffin liner?
The dough of this recipe is naturally dense due to the puree and Greek yogurt, which already supports the drops. Sprinkling a level tablespoon of flour over the chocolate before mixing offers extra protection.
