Disse Sjokolade-gresskarmuffins are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
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Sjokolade-gresskarmuffins
Disse Sjokolade-gresskarmuffins are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
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porsjoner: 12 Muffins
Kalorier: 145 kcal
Ingredienser
- 1 ½ kopper Selvhevende mel - (merknad 1)
- ½ cup Usøtet kakaopulver - (merknad 2)
- 1 cup Mykt brunt sukker - (merknad 3)
- 1 cup Soyamelk - fullfett (merknad 4)
- ½ cup Hermetisk gresskarpuré - (merknad 5)
- 1 teskje Gresskarpai-krydder - (merknad 6)
Valgfritt
- 1 teskje Vaniljeekstrakt
- ½ cup Melkefrie mørke sjokoladebiter
- ¼ teskje Salt
Instruksjoner
- 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 søtere muffins, vend inn sjokoladebiter og rør for å blande jevnt.
- Fordel røren jevnt i de 12 muffinshullene.
- Stek muffinsene på midterste rille i ovnen i 18–22 minutter ved 180 °C, til en tannpirker stukket i midten av muffinsene kommer ut ren.
- La dem avkjøles på en rist.
Merknader
Merknader 1Du kan lage 1 1/2 kopper selvhevende mel med 1 1/2 kopper hvetemel + 2 teskjeer bakepulver. For et glutenfritt alternativ, bruk min glutenfri omformer, men ikke glem bakepulveret.
Merknader 2: I use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins will be too sweet.
Merknader 3Mykt brunt sukker inneholder mer fuktighet enn brunt sukker eller sukker. Det gjør muffinsene saftige. Du kan gjerne bytte ut med et hvilket som helst granulert søtningsmiddel du liker, som kokossukker eller sukker, men konsistensen vil ikke være like saftig.
Merknader 4Sørg for å bruke helfet soyamelk for best konsistens. Du kan bruke mandelmelk eller havremelk, men muffinsene blir litt tørre med dem. Hvis du vil bruke lettmelk, bytt ut 1/3 kopp lettmelk fra plantebasert melk med 1/3 kopp lettolje (rapsolje eller lett olivenolje) eller med 1/3 kopp kokosmelk på boks.
Merk 5: I am baking with canned pumpkin puree, which is made of pure pumpkin, no added sugar, no added oil. You can also lag din egen gresskarpuré.
Merk 6: Or ground cinnamon.
OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.
Lagring: Store the muffins in the fridge in an airtight container for up to 4 days or freeze up to 1 month.
Ernæring
Visning: 1muffin (without optional ingredients) | Kalorier: 145kcal | karbohydrater: 32.7g | Protein: 3.3g | Fett: 1.1g | Mettet fett: 0.4g | Flerumettet fett: 0.3g | Enumettet fett: 0.3g | Natrium: 14.3mg | kalium: 140.9mg | Fiber: 2.1g | Sukker: 18.3g | A-vitamin: 1631.4IU | Vitamin B12: 0.2pg | Vitamin C: 0.5mg | Vitamin D: 0.2pg | Kalsium: 51mg | Stryke: 1mg | Magnesium: 29.3mg | Fosfor: 52.4mg | Sink: 0.4mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.
- Selvhevende mel – 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.
- Usøtet kakaopulver – This provides the deep, rich chocolate flavor. I recommend using unsweetened cocoa powder to control the sweetness of the muffins.
- Mykt brunt sukker – 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.
- Soyamelk – 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.
- Hermetisk gresskarpuré – 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.
- Gresskarpai-krydder – 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)
Carines baketips
La meg dele noen flere tips til perfekte muffins.
- Forbedre smaken – 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.
- Legg til en knase – 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.
- Sukkerbytter – 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.