Ces Muffins au chocolat et à la citrouille are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Muffins au chocolat et à la citrouille
Ces Muffins au chocolat et à la citrouille are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
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Portions: 12 Muffins
Calories: 145 kcal
Ingrédients
- 1 ½ tasses Farine auto montante - (remarque 1)
- ½ tasse Poudre de cacao sans sucre - (remarque 2)
- 1 tasse Sucre brun mou - (remarque 3)
- 1 tasse Lait de soja - full-fat (note 4)
- ½ tasse Purée de citrouille en conserve - (remarque 5)
- 1 cuillère à café Épices pour tarte à la citrouille - (remarque 6)
Optionnel
- 1 cuillère à café Extrait de vanille
- ½ tasse Pépites de chocolat noir sans produits laitiers
- ¼ cuillère à café Le sel
Instructions de Pose et d'Entretien
- 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.
- Répartissez la pâte uniformément dans les 12 alvéoles du moule à muffins.
- 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.
Remarques
Remarques 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 convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
Remarques 2: I use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins will be too sweet.
Remarques 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.
Remarques 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.
Remarque 5: I am baking with canned pumpkin puree, which is made of pure pumpkin, no added sugar, no added oil. You can also make your own pumpkin puree.
Remarque 6: Or ground cinnamon.
Mode FourJ'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.
Stockage: Store the muffins in the fridge in an airtight container for up to 4 days or freeze up to 1 month.
Alimentation
Servir: 1muffin (without optional ingredients) | Calories: 145kcal | Glucides: 32.7g | Protéine: 3.3g | Graisse: 1.1g | Gras saturé: 0.4g | Graisses polyinsaturées: 0.3g | Gras monoinsaturés: 0.3g | Sodium: 14.3mg | Potassium: 140.9mg | Fibre: 2.1g | Sucre: 18.3g | Vitamine A: 1631.4IU | La vitamine B12: 0.2Pg | Vitamine C: 0.5mg | La vitamine D: 0.2Pg | Calcium: 51mg | Fer à repasser: 1mg | Magnésium: 29.3mg | Phosphore: 52.4mg | Zinc: 0.4mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.
- Farine auto montante – 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.
- Poudre de cacao sans sucre – This provides the deep, rich chocolate flavor. I recommend using unsweetened cocoa powder to control the sweetness of the muffins.
- Sucre brun mou – 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.
- Lait 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.
- Purée de citrouille en conserve – 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.
- Épices pour tarte à la citrouille – 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)
Conseils de pâtisserie de Carine
Permettez-moi de vous donner quelques conseils supplémentaires pour des muffins parfaits.
- Améliorez la saveur – 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.
- Ajouter du croquant – 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.
- Sugar Swaps – 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.