mga ito Mga Muffin na may Tsokolate na Kalabasa are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
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Mga Muffin na may Tsokolate na Kalabasa
mga ito Mga Muffin na may Tsokolate na Kalabasa are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.
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Servings: 12 muffins
Mga Calorie: 145 kcal
Ingredients
- 1 ½ tasa Harinang Kusang Tumataas - (tala 1)
- ½ tasa Unsweetened kakaw pulbos - (tala 2)
- 1 tasa Malambot na Kayumanggi na Asukal - (tala 3)
- 1 tasa Soy Milk - buong taba (tala 4)
- ½ tasa De-latang Purée ng Kalabasa - (tala 5)
- 1 kutsarita Mga Pampalasa ng Pumpkin Pie - (tala 6)
Opsyonal
- 1 kutsarita Vanilla Extract
- ½ tasa Mga Dark Chocolate Chips na Walang Gatas
- ¼ kutsarita Asin
tagubilin
- 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.
- Para sa mas matamis na muffin, lagyan ng chocolate chips at haluin nang pantay.
- Hatiin nang pantay ang batter sa 12 butas ng muffin.
- I-bake ang mga muffin sa gitnang rack ng oven sa loob ng 18-22 minuto sa 350°F (180°C) hanggang sa malinis na lumabas ang toothpick na itinusok sa gitna.
- Hayaang lumamig ang mga ito sa isang cooling rack.
Mga Tala
Tandaan 1Maaari kang gumawa ng 1 1/2 tasa ng self-rising flour gamit ang 1 1/2 tasa ng all-purpose flour + 2 kutsarita ng baking powder. Para sa gluten-free na opsyon, gamitin ang aking converter na walang gluten, pero huwag kalimutan ang baking powder.
Tandaan 2: I use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins will be too sweet.
Tandaan 3Ang malambot na brown sugar ay naglalaman ng mas maraming moisture kaysa sa brown sugar o asukal. Ginagawa nitong mamasa-masa ang mga muffin. Huwag mag-atubiling palitan ng anumang granulated sweetener na gusto mo, tulad ng asukal sa niyog o asukal, ngunit ang tekstura ay hindi magiging kasing-basa.
Tandaan 4Siguraduhing gumamit ng full-fat soy milk para sa pinakamagandang tekstura. Maaari kang gumamit ng almond milk o oat milk, ngunit medyo tuyo ang mga muffin. Kung gusto mong gumamit ng lower-fat milk, palitan ang 1/3 tasa ng low-fat plant-based milk ng 1/3 tasa ng light-flavor oil (canola oil olive oil) o ng 1/3 tasa ng de-latang coconut cream.
Tandaan 5: I am baking with canned pumpkin puree, which is made of pure pumpkin, no added sugar, no added oil. You can also gumawa ng sarili mong kalabasang puree.
Tandaan 6: Or ground cinnamon.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: Store the muffins in the fridge in an airtight container for up to 4 days or freeze up to 1 month.
Pagkain
Paglilingkod: 1muffin (without optional ingredients) | Mga Calorie: 145kcal | Carbohydrates: 32.7g | Protina: 3.3g | Taba: 1.1g | Saturated fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated na taba: 0.3g | Sosa: 14.3mg | Potassium: 140.9mg | Hibla: 2.1g | Asukal: 18.3g | Vitamin A: 1631.4IU | Bitamina B12: 0.2Pg | Bitamina C: 0.5mg | Bitamina D: 0.2Pg | Calcium: 51mg | Iron: 1mg | magnesiyo: 29.3mg | Posporus: 52.4mg | Zinc: 0.4mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Harinang Kusang Tumataas – 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.
- Unsweetened kakaw pulbos – This provides the deep, rich chocolate flavor. I recommend using unsweetened cocoa powder to control the sweetness of the muffins.
- Malambot na Kayumanggi na Asukal – 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.
- Soy Milk – 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.
- De-latang Purée ng Kalabasa – 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.
- Mga Pampalasa ng Pumpkin Pie – 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)
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong muffins.
- Pagandahin ang Lasa – 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.
- Magdagdag ng Langutngot – 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.
- Mga Pagpapalit ng Asukal – 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.