Pumpkin and cocoa muffins
of Roberta Montanaro
Level: Easy
Preparation time: 15 Minutes
Cooking time: 6 Minutes
Portions: 6 People
Ingredients
- 180 g cleaned pumpkin
- 100 ml seed oil
- 2 eggs, room temperature
- 130 g sugar
- 60 g almond flour
- 180 g Italian “00” flour
- 20 g Cioccodelizia Fondente Babbi
- 1 sachet baking powder
- 1 teaspoon Pasta Vaniglia Babbi Home Bakery (vanilla paste)
- Chocolate chips, to taste
- Hazelnut granules, to taste
Tools
Muffin Cups
Preparation
- Cook the pumpkin and whisk it with the seed oil.
- In a bowl, combine the eggs and sugar and beat with a whisk.
- Then add the pumpkin pulp, Pasta di Vaniglia Babbi Home Bakery (vanilla paste), flour and baking powder.
- Divide the mixture into two and in one add the cocoa.
- Fill the cups with half pumpkin mixture and half cocoa mixture and garnish with chocolate chips and hazelnut granules.
- Bake in a preheated oven at 175°C for about 20 minutes.
Ingredients
- 180 g cleaned pumpkin
- 100 ml seed oil
- 2 eggs, room temperature
- 130 g sugar
- 60 g almond flour
- 180 g Italian “00” flour
- 20 g Cioccodelizia Fondente Babbi
- 1 sachet baking powder
- 1 teaspoon Pasta Vaniglia Babbi Home Bakery (vanilla paste)
- Chocolate chips, to taste
- Hazelnut granules, to taste
Tools
Muffin Cups
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