<\/p>\n

\n

As a farewell to pumpkin season… delicious muffins made with pumpkin pur\u00e9e and apple. Like little pieces of brownie :). Moist, soft and filled with juicy chunks of apple. It is impossible to stop at just one. Covered with a chocolate glaze, they stay fresh for longer… Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Which pumpkin do I use for baking? In Poland, a good variety for baking is Hokkaido pumpkin, known in the United Kingdom as Red Kuri squash. It is a squash with a delicate flavour, floury flesh and an intense orange colour. It has a wide range of culinary uses.<\/span><\/p>\n

Makes 10 muffins.<\/span><\/p>\n

Ingredients for the chocolate pumpkin and apple muffins:<\/span><\/p>\n

\n
• \u00be cup plain flour<\/li>\n
• 3 tablespoons cocoa powder<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 1 teaspoon ground cinnamon<\/li>\n
• 1 egg<\/li>\n
• 50 ml sunflower or rapeseed oil<\/li>\n
• \u00bd cup caster sugar<\/li>\n
• \u00bd cup pumpkin pur\u00e9e<\/li>\n
• 2 tablespoons milk (or more, if necessary)<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 2 small apples, peeled and diced<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Sift the dry ingredients into the first bowl: plain flour, cocoa powder, baking powder, bicarbonate of soda and cinnamon. Mix together. In a second bowl, combine: the lightly beaten egg, oil, sugar, pumpkin pur\u00e9e, vanilla extract and milk. Combine the contents of both bowls and mix together, for example with a balloon whisk or fork. Add the diced apples and mix. The batter should be thick. If it is a little too thick (which may depend on the consistency of the pumpkin pur\u00e9e), add another tablespoon or two of milk and mix again.<\/p>\n

  Line a muffin tin with paper cases and fill them slightly above three-quarters full.<\/p>\n

  Bake at 160\u00baC for approximately 25 minutes or until a skewer inserted into the centre comes out clean. Remove and leave to cool on a wire rack. Drizzle with the thickening chocolate glaze.<\/p>\n

  Ingredients for the chocolate glaze:<\/span><\/p>\n

  \n
  • 25 g dark chocolate, chopped<\/li>\n
  • 25 g milk chocolate, chopped<\/li>\n
  • 50 ml double cream<\/li>\n
  • 1 teaspoon honey or golden syrup<\/li>\n<\/ul>\n

    Heat the double cream in a small saucepan until almost boiling, then remove from the heat. Add both chopped chocolates and the honey\/golden syrup, then leave for 2 minutes. After this time, stir until a smooth chocolate sauce forms. Pour over the muffins while the glaze is thickening.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    As a farewell to pumpkin season… delicious muffins made with pumpkin pur\u00e9e and apple. Like little pieces of brownie :). Moist, soft and filled with juicy chunks of apple. It is impossible to stop at just one. Covered with a chocolate glaze, they stay fresh for<\/p>\n","protected":false},"author":1,"featured_media":5163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[60,320],"tags":[101,96,86,107,104,324,325,137,359],"duration":[],"tag_group":[],"class_list":["post-5162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-muffins","category-quick-bakes","tag-apple","tag-chocolate","tag-cinnamon","tag-cocoa-powder","tag-double-cream","tag-golden-syrup","tag-honey","tag-pumpkin","tag-pumpkin-puree"],"acf":[],"yoast_head":"\n