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!