Try this new recipe for muffins, with pumpkin & all the spices that resonate Fall, but wth a special ingredient of chocolate pudding! Instead of chocolate chips of chocolate cake, try preparing & using an easy packet of chocolate pudding mix, & use to give some surprise pockets of moist chocolate goodness!
200gramsLight Brown Sugar(7 oz, 1 cup) * See Notes
100gramsGranulated Sugar(3.5 oz, ½ cup)
2MediumEggs (US Large)
60mlVegetable Oil(2 fl oz, ¼ cup)
415gramsSelf-raising Flour(14.5 oz, 3⅓ cups) OR Plain/All Purpose Flour PLUS 5 tsp Baking Powder
¼tspSalt
1½tspMixed Spice(Pumpkin Spice, *see notes)
¼tspAnise, ground (Or grind Star Anise, Increase to ½ tsp if you like.) *See notes
¼WholeFresh Nutmeg, grated(Or ½ tsp, optional)
425gramsPumpkin Puree (15 oz, scant 2 cups) See notes for home made roasted pumpkin puree recipe
240mlMilk, approx.(8 fl oz, 1 cup)
1PacketChocolate Pudding Mix (powder)I used about half of a 100g/3½ oz packet that I prepared, with milk, as per the instructions.
Instructions
PREPARE THE CHOCOLATE PUDDING
Make the chocolate pudding mix as per the instructions on the packet (usually adding milk & bringing to a boil & simmering till thickened). Alternatively, make your own.
Leave to cool with some cling film/plastic wrap placed on top of the surface of the pudding and meanwhile pre-heat the oven to 180c/160c Fan Oven/360f/Gas Mark 4 & make the muffin batter.
PREPARE THE MUFFIN BATTER
Begin making the muffins by mixing together in a large bowl or stand mixer, the sugar, oil and eggs. Mix just until incorporated. Next sieve over the flour, salt & spices and mix just until fully incorporated. Finally mix in the milk & then fold in the pumpkin puree till evenly distributed. This makes a thick batter, but you can thin a little by adding a touch more milk.
Line your cupcake trays with 18 paper cases & place the cooled down chocolate pudding into a piping bag/syringe or use small spoons. Scoop about a tbsp (or small scoop worth) of the pumpkin batter into the bottom of the paper cases. Pipe or spoon some small random ‘blobs’ (for want of a better word), of the chocolate pudding, on top of the pumpkin batter. Just don’t do too big an area of the pudding. Now spoon some of the pumpkin batter on top of the chocolate pudding layer. Alternate this layering till you get to near the top of the cases (about 85% full) and all the pumpkin batter is used up. Then top with some more of the pudding. You will probably use only about half of the pudding mix
BAKE THE PUMPKIN CHOCOLATE MUFFINS
Give the cupcake trays a few taps on the counter/worktop to expell any trapped air, and then bake for 25 to 30 minutes until risen, golden & a cocktail stick comes out clean of crumbs.
Leave on the cupcake tray, on top of a cooling rack for 5 - 10 minutes, before transferring the muffins to the cooling rack alone, to cool down completely.
Store left-overs in an air-tight container and will last 3 or 4 days. Can easily be frozen, wrapped in baking/parchment paper and then foil or cling film/plastic wrap or food baggie and defrosted at room temperature.
Notes
Sugar - a combination of white and brown (light &/or dark) sugar can be used. See top of recipe blog.Flour - Plain/A.P. flour can be used instead of UK Self-raising. See main recipe blog.Mixed Spice - alternative being Pumpkin Spice or you can make your own blend - see main recipe blog.Anise - this is optional & can be increased. Or grind Star Anise.Pumpkin Puree - click for how to make home-made Roasted Pumpkin PureeFor any other questions, please see the main recipe blog.Go to more Halloween & Fall/Autumnal recipes