Estos Magdalenas de calabaza y chocolate are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Magdalenas de calabaza y chocolate
Estos Magdalenas de calabaza y chocolate are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
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Porciones: 12 Muffins
Calorías: 145 kcal
Ingredientes
- 1 ½ tazas de Harina con levadura - (nota 1)
- ½ taza de Cacao en polvo sin azúcar - (nota 2)
- 1 taza de Azucar morena - (nota 3)
- 1 taza de Leche De Soja - full-fat (note 4)
- ½ taza de Puré de calabaza enlatado - (nota 5)
- 1 cucharadita de Especias para pastel de calabaza - (nota 6)
Opcional
- 1 cucharadita de Extracto de vainilla
- ½ taza de Pepitas de chocolate negro sin lácteos
- ¼ cucharadita de Salt
Instrucciones para la impresión en alta definición
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with non-stick paper liners. Set aside.
- In a mixing bowl, whisk self-rising flour, unsweetened cocoa powder, soft brown sugar, pumpkin pie spices, and salt, if used. Whisk very well to break up any lumps of soft brown sugar and form a consistent mixture.
- In another bowl, whisk pumpkin puree, soy milk, and vanilla extract.
- Add the pumpkin milk mixture to the dry ingredients and use a rubber spatula to combine and form a smooth muffin batter.
- For sweeter muffins, fold in chocolate chips and stir to incorporate evenly.
- Reparte la masa de manera uniforme en los 12 moldes para magdalenas.
- Bake the muffins on the center rack of the oven for 18-22 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffins comes out clean.
- Let them cool down on a cooling rack.
Notas
notas 1: You can make 1 1/2 cups of self-rising flour with 1 1/2 cups of all-purpose flour + 2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
notas 2: I use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins will be too sweet.
notas 3: Soft brown sugar contains more moisture than brown sugar or sugar. It makes the muffins moist. Feel free to swap for any granulated sweetener you love, like coconut sugar or sugar, but the texture won’t be as moist.
notas 4: Make sure you use full-fat soy milk for the best texture. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use lower-fat milk, swap 1/3 cup of low-fat plant-based milk for 1/3 cup of light-flavor oil (canola oil or light olive oil) or for 1/3 cup of canned coconut cream.
Nota 5: I am baking with canned pumpkin puree, which is made of pure pumpkin, no added sugar, no added oil. You can also prepara tu propio puré de calabaza.
Nota 6: Or ground cinnamon.
Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.
Almacenamiento: Store the muffins in the fridge in an airtight container for up to 4 days or freeze up to 1 month.
Nutrición
Servicio: 1muffin (without optional ingredients) | Calorías: 145kcal | Carbohidratos: 32.7g | Proteína: 3.3g | Grasa: 1.1g | Grasa saturada: 0.4g | Grasa poli-insaturada: 0.3g | Grasa monosaturada: 0.3g | Sodio: 14.3mg | Potasio: 140.9mg | Fibra: 2.1g | Azúcar: 18.3g | Vitamina A: 1631.4IU | Vitamina B12: 0.2pg | Vitamina C: 0.5mg | Vitamina D: 0.2pg | Calcio: 51mg | Hierro: 1mg | Magnesio: 29.3mg | Fósforo 52.4mg | Zinc: 0.4mg
Ingredientes y sustituciones
Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa
Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.
- Harina con levadura – This is the main structure of the muffins. It already contains a leavening agent, which helps the muffins rise and become fluffy. If you don’t have any, you can make your own by mixing 1 1/2 cups of all-purpose flour with 2 teaspoons of baking powder.
- Cacao en polvo sin azúcar – This provides the deep, rich chocolate flavor. I recommend using unsweetened cocoa powder to control the sweetness of the muffins.
- Azucar morena – This ingredient adds moisture and a lovely caramel-like sweetness. Other granulated sweeteners like coconut sugar work too, but the muffins might not be quite as moist.
- Leche De Soja – This provides the necessary liquid for the batter. I find full-fat soy milk gives the best moist texture and it brings more protein. You can use other plant-based milks like almond or oat milk, but the result might be slightly drier.
- Puré de calabaza enlatado – This is my secret to oil-free baking! It adds incredible moisture, acts as a binder, and gives a tender crumb without needing any oil.
- Especias para pastel de calabaza – This blend of spices adds a warm, cozy flavor that pairs beautifully with the chocolate. If you don’t have the blend, ground cinnamon is a great alternative.
How to Make Chocolate Pumpkin Muffins (in Pictures)
Consejos de repostería de Carine
Permítanme compartirles algunos consejos más para preparar muffins perfectos.
- Mejora el sabor – The pumpkin flavor is very subtle, so don’t skip the pumpkin pie spices! They add a wonderful fall flavor that really complements the chocolate.
- Añade un toque crujiente – For a different texture, you can swap the chocolate chips for 1/2 cup of chopped pecans or walnuts.
- Stick to the Flour – This recipe is specifically developed for self-rising flour or an all-purpose flour blend with baking powder. It won’t work with almond flour or oat flour, so please don’t make that swap.
- Intercambios de azúcar – If you’d like, you can replace the soft brown sugar with an unrefined option like coconut sugar or unrefined cane sugar.
we’ve just made these. hmmmm, really yummee :))
had to make couple of alterations, but these came out just perfect! Thank you 🙂
Thank you ! I am glad it came out good with your changes.
Is ‘soft’ brown sugar just light as opposed to dark brown sugar? Do you measure it by packing it down in the cup, per usual?
Soft brown sugar is the common term for the moist, pliable texture of both light and dark brown sugar (white sugar with molasses). Yes, you must pack it down firmly into the measuring cup so it holds its shape when inverted.
what do I do if I used almond flour instead? they’re not firming up in the oven!
You can’t swap flour for almond flour, it will never work. It’s written in the baking tips in the post : you can’t make the recipe with oat flour or almond flour. Flour is gluten, it has a structure to muffins and cake. Almond flour is nuts, into a powder, it’s mostly fat, it adds moisture and doesn’t bind. Recipes developed with almond flour are very specific and will use lots of binding from flaxmeal, chia seeds or other starchy flours like tapioca etc.
Could this be baked in a rectangular tin as a tray bake?
I guess, I haven’t tried yet.