Ini Muffin Labu Coklat are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!
Suka Resipi Ini?
Tinggalkan komen di bawah atau kunjungi kami Facebook halaman di mana saya membalas (hampir) semua komen, kami Halaman Instagram untuk inspirasi, atau kami Pinterest untuk menyimpan resipi!
Muffin Labu Coklat
Ini Muffin Labu Coklat are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
Cetak
ULASAN
Kongsi di Facebook
Pin
Simpan dalam E-mel
Hidangan: 12 Muffins
Kalori: 145 kcal
Ramuan
- 1 ½ cawan Tepung Naik Sendiri - (nota 1)
- ½ cawan Serbuk Koko tanpa gula - (nota 2)
- 1 cawan Gula Perang Lembut - (nota 3)
- 1 cawan Susu Soya - penuh lemak (nota 4)
- ½ cawan Puri Labu Dalam Tin - (nota 5)
- 1 sudu teh Rempah Pai Labu - (nota 6)
Pilihan
- 1 sudu teh Ekstrak vanila
- ½ cawan Cip Coklat Gelap Bebas Tenusu
- ¼ sudu teh Garam
arahan
- 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.
- Bahagikan adunan secara sama rata ke dalam 12 lubang muffin.
- 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.
- Biarkan ia sejuk di atas rak penyejuk.
Nota
Nota 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 penukar bebas gluten, tapi jangan lupa serbuk penaik.
Nota 2: I use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins will be too sweet.
Nota 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.
Nota 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 buat puri labu anda sendiri.
Nota 6: Or ground cinnamon.
Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.
Penyimpanan: Store the muffins in the fridge in an airtight container for up to 4 days or freeze up to 1 month.
Pemakanan
Berkhidmat: 1muffin (without optional ingredients) | Kalori: 145kcal | Karbohidrat: 32.7g | Protein: 3.3g | Lemak: 1.1g | Lemak tepu: 0.4g | Lemak tak jenuh ganda: 0.3g | Lemak tak jenuh tunggal: 0.3g | Natrium: 14.3mg | Potasium: 140.9mg | Serat: 2.1g | gula: 18.3g | Vitamin A: 1631.4IU | Vitamin B12: 0.2Pg | Vitamin C: 0.5mg | Vitamin D: 0.2Pg | Kalsium: 51mg | Iron: 1mg | magnesium: 29.3mg | Fosforus: 52.4mg | zink: 0.4mg
Bahan dan Pengganti
Perenggan ini memberikan anda semua petua saya tentang memilih bahan-bahan yang betul. Untuk resipi penuh dengan sukatan, tatal ke kad resipi di bahagian bawah siaran!Pergi ke Resipi Penuh
Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.
- Tepung Naik Sendiri – 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.
- Serbuk Koko tanpa gula – This provides the deep, rich chocolate flavor. I recommend using unsweetened cocoa powder to control the sweetness of the muffins.
- Gula Perang Lembut – 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.
- Susu Soya – 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.
- Puri Labu Dalam Tin – 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.
- Rempah Pai Labu – 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)
Petua Membakar Carine
Izinkan saya berkongsi beberapa petua lagi untuk muffin yang sempurna.
- Tingkatkan Rasa – 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.
- Tambah Kerangupan – 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.
- Pertukaran Gula – 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.