Pumpkin, orange and chocolate chip muffins
These pumpkin, orange and chocolate chip muffins are soft, moist and packed with flavour. The fresh orange zest adds a lovely citrusy note, while the chocolate chips make every bite extra delicious. They’re really easy to make, especially if you have some pumpkin purée ready in the fridge. Perfect for a cosy autumn afternoon with a cup of tea!
Which type of pumpkin do I use for baking? In Poland, Hokkaido pumpkin is a good choice. In the UK, it’s known as Red Kuri squash. It has a delicate flavour, dense, floury flesh and a beautiful deep orange colour. It’s also very versatile in the kitchen.
Makes 10 muffins.
Ingredients for the pumpkin, orange and chocolate chip muffins:
- 225 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ⅔ cup caster sugar
- 1 cup pumpkin purée (approximately 250 g)
- 2 large eggs
- 125 ml kefir or buttermilk
- 80 ml rapeseed or sunflower oil
- zest of 1 orange
- 100 g chocolate chips (half dark and half milk chocolate), or your favourite chocolate, chopped, plus a few extra for sprinkling on top
All the ingredients should be at room temperature.
Place the pumpkin purée, eggs, kefir, orange zest, sugar and oil in a bowl. Whisk with a balloon whisk just until combined. Sift the flour, baking powder, bicarbonate of soda and cinnamon directly into the wet ingredients. Mix until just combined, then add the chocolate chips and stir again.
Line a muffin tin with paper cases. Divide the batter between the cases, filling them almost to the top (about 5 mm below the rim). Sprinkle a few extra chocolate chips or pieces of chopped chocolate over each muffin.
Bake at 170°C for approximately 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Enjoy!
