Autumn is indisputable, the time for all things with pumpkin. They are basically everywhere starting in September and October. You have to be careful walking into a supermarket and not falling over those orange footballs lying around everywhere ;P To be honest – I don’t mind because I like to use pumpkins in my recipes. These Pumpkin Chocolate Pecan Muffins, for example, are super delicious and really easy to prepare. One of many recipes you can do with pumpkins…
Did you know that pumpkins are a healthy, versatile veggie that’s loaded with a variety of nutrients, including fiber, vitamins, minerals, and antioxidants? Yeah. And then you add a lot of chocolate and sugar and that’s all gone ;P Just kidding!
Pumpkins and everything connected to them is very big in the US – especially around Halloween and Thanksgiving. In Germany, on the other hand… well, we sometimes eat pumpkin soup and use it for oven veggies. All the goodness of pumpkin cakes, bread, donuts, etc. did not really make it over to Germany. Probably because Halloween never really took off here – no oversupply of pumpkins. No need for many (different) pumpkin recipes ;P At least that’s what I think is a good explanation for the big difference between Germany and the US…
Anyway. At least the pumpkin spice latte made it over the pond and is served in many coffee shops all over Germany in the fall ;P It was inevitable. I love to bake with pumpkins – or better said pumpkin purée. Homemade, of course, because it’s not a thing in German supermarkets ;P
One more thing you need for sweet pumpkin recipes – Pumpkin Pie Spice. That is actually something you can get in stores nowadays, but it’s actually quite easy to prepare at home. We always have a small jar of it in the spice cabinet. You never know… even without actually using a pumpkin in a recipe you can use the spice mix ;) It’s just a great bend of spices that scream »fall« and »cosy«. Like sitting on the sofa, wrapped in a blanket with a hot beverage in your hands… ;P
Anyway! If you like sweet recipes with pumpkins I might have something for you. They are all really delicious (in my opinion) and most of them are really easy to prepare (except the chocolate cake maybe). If you want the recipe just click/tap on the picture, and you will be forwarded to the corresponding article and recipe. Easy peasy.
INGREDIENTS / ZUTATEN
(8 large muffins)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) raw cane sugar
2 large eggs
1/2 tsp. vanilla extract
4.2 oz. (120g) pumpkin purée
2 cups (260g) spelt flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. salt
1/4 cup (60ml) buttermilk
2 oz. (60g) chocolate, chopped
2 oz. (60g) pecans, chopped
1-2 tbsp. pumpkin seeds
(8 große Muffins)
120g weiche Butter
100g Zucker
50g Vollrohrzucker
2 Eier (L)
1/2 TL Vanille Extrakt
120g Kürbispüree
260g Dinkelmehl (Type 630)
2 TL Backpulver
1/4 TL Natron
1 TL Zimt
1/2 TL gemahlener Ingwer
1/4 TL gemahlene Muskatnuss
1/4 TL Salz
60ml Buttermilch
60g Schokolade, gehackt
60g Pekannüsse, gehackt
1-2 EL Kürbiskerne
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a muffin tin with 8 tulip muffin liners* and set aside. Chop the chocolate and pecans and set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluff. Add the eggs one after another and mix well after each addition. Next, add the vanilla extract and pumpkin purée and mix in. Mix the spelt flour with baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, and salt. Add together with the buttermilk to the bowl and mix until just combined. Add most of the chopped chocolate and pecans (keep a few for decorations) and fold in.
3. Divide the batter between the paper liners and sprinkle with some leftover chocolate, pecans, and pumpkin seeds. Bake for about 25 minutes or until a wooden skewer inserted into the muffins comes out clean. Take out of the oven, place on a wire rack, and let cool down completely.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit 8 Tulpenpapierförmchen* bestücken und zur Seite stellen. Die Schokolade und die Pekannüsse hacken und zur Seite stellen.
2. Die Butter und beide Zuckersorten in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt und Kürbispüree dazugeben und unterrühren. Das Dinkelmehl mit Backpulver, Natron, Zimt, Ingwer, Muskatnuss und Salz mischen. Zusammen mit der Buttermilch in die große Schüssel geben und nur kurz unterrühren. Den Großteil der gehackten Schokolade und Pekannüsse (ein paar für die Dekoration aufheben) unterheben.
3. Den Teig auf die Papierförmchen verteilen und mit der übrig gebliebenen Schokolade, Pekannüssen und den Kürbiskernen bestreuen. Die Muffins für etwa 25 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Peasy Pumpkin Chocolate Pecan Muffins
- Prep Time: 00:15
- Cook Time: 00:25
- Total Time: 00:45
- Yield: 8 1x
- Category: Muffins
- Cuisine: United States
- Diet: Vegetarian
Description
These simple Pumpkin Chocolate Pecan Muffins are the stars of every coffee break in fall. Great spices, great flavors, and just incredibly delicious!
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) raw cane sugar
2 large eggs
1/2 tsp. vanilla extract
4.2 oz. (120g) pumpkin purée
2 cups (260g) spelt flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. salt
1/4 cup (60ml) buttermilk
2 oz. (60g) chocolate, chopped
2 oz. (60g) pecans, chopped
1-2 tbsp. pumpkin seeds
Instructions
1. Preheat the oven to 390°F (200°C). Line a muffin tin with 8 tulip muffin liners* and set aside. Chop the chocolate and pecans and set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluff. Add the eggs one after another and mix well after each addition. Next, add the vanilla extract and pumpkin purée and mix in. Mix the spelt flour with baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, and salt. Add together with the buttermilk to the bowl and mix until just combined. Add most of the chopped chocolate and pecans (keep a few for decorations) and fold in.
3. Divide the batter between the paper liners and sprinkle with some leftover chocolate, pecans, and pumpkin seeds. Bake for about 25 minutes or until a wooden skewer inserted into the muffins comes out clean. Take out of the oven, place on a wire rack, and let cool down completely.
Notes
Let’s get baking!
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