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Pumpkin and Chocolate Muffins


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Ingredients

48 portion(s)

Muffins

  • 400 grams Pumpkin, cubed
  • 500 grams water
  • 10 grams Butter
  • 4 eggs
  • 300 grams sugar
  • 250 grams oil
  • 375 grams flour
  • 2 tsp bicarbonate soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 200 grams dark chocolate chips
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Recipe's preparation

  1. Preheat oven to 200 degrees. Lightly grease muffin tins or line with paper baking cups.

    Place water into mixing bowl.  Insert TM basket into bowl.  Place pumpkin inside and steam 20 min/Varoma/Speed 2 until pumpkin is tender.  

    Use spatula to remove TM basket. Discard water and place pumpkin in bowl.  Add butter and puree 10 sec/speed 8.

    Add butterfly to bowl.  

    Add eggs, sugar and oil to pumpkin in bowl.  3 sec/Speed 4.  

    Add flour, bicarb soda, baking powder, cinnamon and salt. 5 sec/Speed 4.  

    Add chocolate chips 5 sec/Gentle stir setting.

    Transfer to the muffin tins.  

    Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the centre comes out clean.  

    Remove from oven and cool on a wire reack.

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Accessories you need

11

Tip

Half the recipe (except water quantity) to make less.

 

This recipe can also be made in the TM31

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I substituted sugar for dates. Delicious without...

    Submitted by mimmi82 on 9. April 2018 - 10:04.

    I substituted sugar for dates. Delicious without the added sugar. Yum!

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  • Sensational. I also used Sweet Potato. Can't wait...

    Submitted by kellogan on 11. March 2017 - 20:44.

    Sensational. I also used Sweet Potato. Can't wait to try this recipe with pumpkin!

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  • I thought I had pumpkin, but

    Submitted by Dutch on 13. November 2016 - 19:30.

    I thought I had pumpkin, but didn't, so I used sweet potato instead. Turned out great! Although I should have let the bowl cool after steaming as the chof chips melted in the batter and I ended up with a marbled batter. Was ok though, just added extra choc chips to each muffin before baking. Always up for extra choc!

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  • These are fantastic. Have

    Submitted by loren_hartcher on 17. April 2016 - 16:32.

    These are fantastic. Have made a few times now over past month to use up all the Easter eggs!! Kids love them. 

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  • I LOVE this recipe. I have

    Submitted by TinaW on 5. January 2016 - 11:33.

    I LOVE this recipe. I have cooked other versions where I have sucked all the fun out of the recipe, using gluten free flour, 200g brown rice syrup, 150g oil  and 100g choc chips instead of quantities listed. I found that obviously it wasn't as sweet this way but a light dusting of cinnamon and icing sugar fixed that. Obviously you could up the brown rice syrup to 300g and the choc chips to 200g if you wanted to keep the recipe super sweet for an extra treat. They still keep their nice fluffy texture and they freeze well too.

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  • Lovely recipe! I used maple

    Submitted by browneyedgirl on 22. September 2015 - 17:05.

    Lovely recipe! I used maple syrup and less of it. It was still plenty sweet. Thanks for an easy recipe. 

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  • I just made these and had to

    Submitted by Pantrycooker on 2. August 2015 - 09:09.

    I just made these and had to have one steeming hot out of the oven..... YUMMO!!. I added 2 teaspoons of cacao powder to make it look more like chocolate and they are devine!. thanks for sharing

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  • Boys loved these and made

    Submitted by Sarahc2504 on 21. June 2015 - 11:11.

    Boys loved these and made enough for the freezer too.

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  • Loved these, though my

    Submitted by Thermo-lish on 30. May 2015 - 09:10.

    Loved these, though my teenage boys are getting a little worried because I keep making stuff with vegetables in it! Could this be telling them something... mmmm maybe they should just eat veges when I ask them too! LOL Thanks for sharing a fabulous recipe!

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  • These were delicious, very

    Submitted by nannykat on 16. May 2015 - 23:01.

    These were delicious, very moist muffins.  Made heaps so a great recipe for sharing  I ate some warm while the chocolate was still soft and gooey.  Tasted great and so easy.

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  • These tasted great. I didnt

    Submitted by niroby78 on 15. May 2015 - 23:23.

    These tasted great. I didnt have dark chocolate so used milk chocolate all in all a hit. Thanks for sharing.

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  • These are great, I slightly

    Submitted by Sammyjane83 on 13. May 2015 - 21:13.

    These are great, I slightly altered the recipe, using 20gm less oil, and only 200gm coconut sugar (could even try less), kamut flour and mesquite to replace about 30gm of the flour. Next time I will add vanilla bean paste and maybe a touch of nutmeg tmrc_emoticons.) 

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  • Wow these are so good! I

    Submitted by Nic31 on 11. May 2015 - 18:28.

    Wow these are so good! I reduced sugar to 200g and found these made 12 normal size muffins and 6 Texan sized muffins. Hopefully they freeze well! 

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  • I halved the recipe but only

    Submitted by Ponts85 on 11. May 2015 - 18:15.

    I halved the recipe but only got about 16 muffins, and was expecting them to rise more (since i was expecting to be able to make 24 muffins) so I underfilled the muffin tins. In saying that, they were delicious and so light & fluffy. Yummo.

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  • Stunning. Work collegues

    Submitted by mrsemby on 11. May 2015 - 17:46.

    Stunning. Work collegues approve!

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  • Very Yummy, I used GF flour

    Submitted by Ariel on 11. May 2015 - 13:04.

    Very Yummy, I used GF flour and it worked well... I also put in a little less sugar.  Will make again.  Thank you.

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  • I have made this recipe twice

    Submitted by jmatacz on 11. May 2015 - 11:17.

    I have made this recipe twice in the past 4 and everyone raves about them! Thank you for sharing it with us. I do halve the amount of sugar and let the pumpkin/butter puree cool a little before continuing, so that the chocolate chips don't all melt. It makes loads but they don't last long. My new go to muffin recipe I think tmrc_emoticons.)

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  • Very yum! I halved the

    Submitted by jooby.arls on 11. May 2015 - 08:47.

    Very yum! I halved the ingredients and got 12 muffins. They were a hit at our mothers day gathering!

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  • Made these today and they

    Submitted by On The Point on 10. May 2015 - 21:07.

    Made these today and they were great! Kids loved them, so can't go wrong there.

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  • Really yummy and easy to

    Submitted by foodieforever on 10. May 2015 - 16:22.

    Really yummy and easy to make. I had left over raost pumpkin so mashed that  - flavour combination with the chocolate and pumpkin perfect. For a little bit of decadence on mothers day I iced with cream cheese icing with a small amount of pumpkin puree sitrred through.

    www.foodcreations.squarespace.com


     

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  • Very light and fluffy. How

    Submitted by Wellsrob on 10. May 2015 - 15:14.

    Very light and fluffy. How much salt though?

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  • This is a great recipe and it

    Submitted by beauty74 on 9. May 2015 - 15:27.

    This is a great recipe and it made around 18 large muffins!

    Love it. tmrc_emoticons.D

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  • A most beautiful pumpkin

    Submitted by JENNIGRANDMA on 9. May 2015 - 13:26.

    A most beautiful pumpkin muffin.  Would never believe they had 1/2 a kilo of pumpkin in them.  Great for kids.  I  used 100g of oil and 100g of butter.  And 100g sugar and 100g rapdura.  They were so lush!!  Can't wait to try them out on the grandchildren.  A 5 star product.

    GrandmaB

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  • Would love to make these

    Submitted by Nala5150 on 9. May 2015 - 07:57.

    Would love to make these gluten free! Almond meal sounds great tmrc_emoticons.) Would the quantity of flour still be the same though and would more liquid be required?

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  • Delicious! I made a batch of

    Submitted by purplesoba on 8. May 2015 - 20:30.

    Delicious!

    I made a batch of these this afternoon and they are delicious. I didn't have any oil so I used butter and they turned out beautifully. 

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  • Delicious recipe. Thank you

    Submitted by Lucky Lynda on 8. May 2015 - 12:15.

    Delicious recipe. Thank you for sharing!  Good time of the year to give this one a go with an abundance of pumpkins in the garden. tmrc_emoticons.)

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  • Excellent recipe! Thank you

    Submitted by Anne Hughes on 7. May 2015 - 19:56.

    Excellent recipe! Thank you for sharing - all my family are very happy!

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  • This recipe was so easy and

    Submitted by teganliedermoy on 7. May 2015 - 17:51.

    This recipe was so easy and delicious! I will be definately making these again. 

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  • Delicious!!

    Submitted by Kerryn Mitchell on 7. May 2015 - 11:45.

    Delicious!!

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  • I'm not sure.  No harm in

    Submitted by Ms RhiB on 6. May 2015 - 22:21.

    I'm not sure.  No harm in trying!  Half the quantities in the recipe though so that you are not making a HEAP tmrc_emoticons.)

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  • Will amend the recipe now.

    Submitted by Ms RhiB on 6. May 2015 - 22:19.

    Will amend the recipe now.  When I made it I got four dozen so then when I was putting on here I started to half the recipe, and then decided against it but forgot to change the quantity!  Thank you for reminding me tmrc_emoticons.)  Will change recipe to suit.  Thank you for making our muffins. Rhi x

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  • This sounds great, i'd like

    Submitted by Maudie63 on 6. May 2015 - 20:25.

    This sounds great, i'd like to know if i could sub the flour for almond meal/flour?

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  • Made the whole recipe and it

    Submitted by rach.jack on 6. May 2015 - 16:17.

    Made the whole recipe and it made way more than 24 muffins! Nice light and fluffy once cooked. 

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