Pumpkin muffins with dark chocolate and cinnamon

Tip: tap a step to mark it as done.

1. Prepare the pan

   Preheat the oven to 180 °C (350 °F) and line 12 muffin cups with paper liners.

2. Grate the pumpkin

   Wash the Hokkaido pumpkin, cut it in half, and remove the seeds. Finely grate it with the skin on. You will need 250 g of grated pumpkin.

3. Mix the dry ingredients

   In a bowl, mix the flour, baking powder, cinnamon, and a pinch of salt.

4. Mix the wet ingredients

   In another bowl, whisk the eggs with the sugar, pour in the oil and milk, and stir in the grated pumpkin.

5. Combine the batter

   Pour the wet mixture into the flour mixture and stir briefly with a wooden spoon, just until the flour is incorporated. Fold in most of the chocolate, reserving a little for sprinkling on top.

6. Bake

   25 min

   Divide the batter among the liners, filling them about three-quarters full, and sprinkle with the remaining chocolate. Bake at 180 °C (350 °F) for 22–25 minutes. The muffins are done when a toothpick inserted into the center comes out dry, with only melted chocolate on it.

7. Let cool

   10 min

   Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Tip: Grate the pumpkin finely, as coarser pieces would stay firm in the muffins. Once cooled, the muffins will keep in an airtight container for 3 days.

This recipe was translated from the Slovak original: Tekvicové muffiny s čokoládou a škoricou