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Chocolate- pumpkin muffin with zweigelt grapeseed oil
Production
01
Pre-heat the oven to 180 °C and line the muffin forms. Mix the 2 kinds of sugar, the egg, the egg yolk and the zweigelt grapeseed oil.
02
Add the pumpkin puree, the milk and the scraped inside of the vanilla bean.
03
Sift the flour, together with the baking powder, the salt, cinnamon, cloves and nutmeg into another bowl. Add this flour mix to the wet ingredients and work it in, but not for too long so that the dough won’t get sticky.
04
Put 1/3 of the dough in a separate bowl and mix it with the cocoa powder.
05
With a tablespoon, put an equal amount of the plain part of the dough into each muffin form, and then place 1 teaspoonful of the cocoa dough on top of each. You can decorate them with a pattern, too, with the help of a stick.
06
Bake the muffins for 20 minutes in the oven.
Tip:
How to make the pumpkin puree: Cut the pumpkin into larger pieces and place them on a tin. Bake them for about 40 minutes at 200 C until the pumpkin gets completely soft. When it is done, let it cool a little, peel off the skin and mash the inside with a fork.
Make sure that you sift the dry ingredients, which makes for a lighter, crispier dough.
Ingredients
0.5
cup
125
g
125
g
1
large
egg(s)
1
large
egg yolk
190
g
pumpkin puree
100
ml
milk
1
medium
vanilla stick(s)
250
g
flour
3
g
baking powder
1/2
tsp
1
tsp
nutmeg
1/2
tsp
ground cinnamon
2
tbs
cooca powder
1
pinch
ground cloves
