And again, a real feast of taste - pumpkin baked goods. How delicious it is with a breathtaking aroma and a pleasant aftertaste. For all baking lovers, a step-by-step recipe with a photo of pumpkin muffins with chocolate icing. Video recipe.
Pumpkin is usually used for boiling cereals, jams, side dishes; they use a vegetable for salads, casseroles and desserts. But from all the listed recipes, baked goods are especially tasty. An interesting and original combination with delicious topping - bright, aromatic and moist pumpkin muffins with chocolate icing. Dessert is easy to prepare, and it will look elegant on the festive table. Surely everyone will like it, without exception. Choose a ripe pumpkin with a sweet, bright orange pulp. The brighter the raw pumpkin color, the brighter the finished muffins will be. A nutmeg variety is ideal. I used dark chocolate for the icing. It is tender, silky, creamy, and pairs well with moist pumpkin muffins. But milk or white chocolate is also great for coating.
Small portioned cupcakes are good. They are convenient to take with you on the road, to work, to give children to school and are just good for a quick snack. If you don't have a small baking dish, you can use a larger baking dish. Then just lengthen the baking time.
It's worth noting that cupcakes are also very healthy. Pumpkin contains many vitamins and nutrients. For example, vitamin C will save you from colds, vitamin B will relieve fatigue and strengthen hair, vitamin A and E will give youth and make the skin elastic, and rare vitamin T prevents obesity and improves the digestive tract. In addition, pumpkin contains a lot of iron, magnesium, carotene, fiber, calcium…., Which remove water and salt from the body, while not irritating the kidney tissue.
- Calorie content per 100 g - 325 kcal.
- Servings - 15
- Cooking time - 1 hour 15 minutes
Ingredients:
- Pumpkin - 200 g
- Margarine - 100 g
- Semolina - 150 g
- Salt - a pinch
- Chocolate - 100 g
- Sugar - 100 g or to taste
- Eggs - 3 pcs.
- Baking soda - 0.5 tsp
Step by step cooking pumpkin muffins with chocolate icing, recipe with photo:
1. Peel the pumpkin of seeds, fibers and peel. Cut into medium sized pieces, fold into a saucepan and cover with water.
2. After boiling, boil the pumpkin covered for 20 minutes. But the exact cooking time depends on the size of the pieces. Therefore, try their readiness with a fork. It should pierce the flesh easily. Drain the water from the finished pumpkin and use a crush to mash until the consistency.
3. Pour semolina into the pumpkin mixture and stir. Leave the dough to infuse for half an hour so that the semolina swells and does not creak on your teeth in the finished baked goods.
4. Place the margarine in a bowl.
5. Melt it in the microwave.
6. Beat eggs with sugar with a mixer until fluffy and light.
7. Pour melted margarine into the egg mass. Add a pinch of salt. You can add saffron, ground cinnamon, ginger powder, vanilla, or other flavorings if you like.
8. Next, add the pumpkin mass, add baking soda and mix the dough well.
9. Pour the dough into silicone molds, filling them in 2/3 parts. they will increase in volume during baking.
10. Place the muffins in a preheated oven to 180 degrees for 20 minutes. Check readiness with a puncture of a wooden stick. There should be no sticking of the dough on it.
11. Break the chocolate into pieces and combine with margarine (25 g) or butter. In a water bath or microwave, melt it until soft.
12. When the muffins are cool, remove from the molds and cover with the chocolate icing. Leave them at room temperature to cure the coating. Then you can immediately serve pumpkin muffins with chocolate icing for tea.
See also the video recipe on how to make pumpkin muffins.
