Step by step
Instructions
0 z 7
The biggest shortcut is to use ready-made pumpkin purée or make it ahead. For Hokkaido, simply roast until soft, blend, and freeze in portions. If the purée is very watery, let it drain in a sieve for 10 minutes so the batter isn’t heavy and the muffins bake through well.
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Variants and alternatives
Instead of some of the chocolate, add 50 g chopped walnuts or pecans.For a more pronounced autumn flavor, add a pinch of nutmeg and cloves.Replace the milk with kefir or plain yogurt thinned with a little water for even moister muffins.For Halloween muffins, use dark chocolate and add a few drops of white chocolate on top after baking.
Approximate per serving
Nutritional values
Energie238 kcalProteins4 gSacharidy32 gTuky10 g
