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Pumpkin Muffins with Chocolate Glaze
Instructions
Make the dough. Combine the flour, spices, seasonings and baking powder in one bowl as a dry mix.
In a separate container, use an immersion blender to combine the egg, cooled butter, pumpkin pieces and sugar into a smooth paste.
Gradually add the dry mix to this mixture. Mix everything well into a smooth dough.
Place a silicone cupcake mold on a baking sheet. Line each cell with a paper liner and fill it two-thirds full with the pumpkin batter.
Transfer the baking sheet to the oven. Heat to 180 °C and bake for 30 minutes.
Make the glaze. Pour the milk into a small saucepan and add the cocoa and sugar. Mix everything, then boil for 5 minutes – over this time the chocolate mixture thickens.
Remove the cooked glaze from the heat and stir in the butter – it becomes glossy.
Decorate the cooled muffins with thin strands of the slightly cooled chocolate. A piping bag or paper cone is the most convenient way. For extra decoration, use sugar confetti or chopped nuts.Serve the pumpkin muffins with chocolate glaze with a cup of morning coffee – take them with you on the road or to work, or serve them at any festive table.Enjoy your meal!
Tips
- 1
BE SURE TO BAKE THE PUMPKIN IN ADVANCE – raw pumpkin gives a "watery" dough, while baked pumpkin has a concentrated sweet flavour and the ideal texture.
- 2
DON'T OVERDO THE SPICES – cinnamon, ginger and nutmeg should highlight the pumpkin, not overpower its flavour. 2 g + 2 g + 1 g are the ideal proportions.
- 3
FILL THE MOLDS TWO-THIRDS FULL – dough with baking powder will rise, and full cells will "overflow" the edges and spoil the shape of the muffins.
- 4
APPLY THE GLAZE TO COOLED MUFFINS – otherwise it will "run off" a warm surface. The same principle works for other kinds of glazed pastries.
FAQ
Which pumpkin should I choose? +
The best choice is sweet varieties with dense flesh: "Hokkaido" (small and orange), "Muscat", "Butternut", "Gribovskaya Winter". They give a natural sweetness and a rich orange colour. Avoid fodder varieties – they have less sugar and more water, and the muffins will turn out bland. For size, a medium pumpkin of 2–3 kg, with bright orange flesh. Bake the pumpkin without the skin, cut into cubes, at 200 °C for 30–40 minutes until completely soft. A jar of ready-made pumpkin purée (without sugar) is an acceptable way to save time, but the flavour is brighter with fresh pumpkin.
What can replace baked pumpkin? +
Alternatives: steamed pumpkin (more tender), carrot purée (a different flavour, but a similar texture), purée of baked sweet potato (sweeter and more aromatic), courgette purée (a neutral option). Raw grated pumpkin will NOT work: it is too watery and the muffins won't bake through. For a "summer" version, replace the pumpkin with apple purée (250 g) and you'll get apple muffins with the same spices.
How long do the muffins keep? +
In a closed box at room temperature – 3–4 days. In the fridge wrapped in film – up to 7 days, but the dough may "dry out". Keep glazed muffins in a box so they don't stick together. In the freezer – up to 1 month, wrapped in film in portions; thaw at room temperature for 2–3 hours. If the muffins have "dried out", warm them for 10–15 seconds in the microwave and the softness will return. Without glaze they can be kept a little longer. To keep them "fresh" on the second day, put a slice of apple in the box with the muffins.
What to serve the muffins with? +
A classic dessert serving: with black or green tea, cappuccino, latte or cocoa. For an "autumn" serving – with spiced mulled wine or hot apple cider. With a scoop of vanilla ice cream – a "warm muffin with a cold scoop". With whipped cream and a berry mousse – a restaurant-style serving. For an afternoon snack – with milk and a glass of freshly squeezed orange juice. As a gift – arrange them in a pretty box with a ribbon; pumpkin muffins make an ideal autumn present. For Halloween – decorate with a "cobweb" of glaze or with figures made from sugar paste.
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