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Double Chocolate Pumpkin Nutella Stuffed Muffins
Panadería

Double Chocolate Pumpkin Nutella Stuffed Muffins

55 minPara 12Nutri-Score D€€
de @sugarspiceddreams54 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • pumpkin puréeFrutas y verduras180 g
  • salted butter (browned)Lácteos113 g
  • brown sugarDespensa110 g
  • granulated sugarDespensa50 g
  • eggsLácteos2 piezas
  • greek yogurtLácteos120 g
  • vanilla extractDespensa5 ml
  • cake flourCereales210 g
  • cocoa powderDespensa68 g
  • baking sodaDespensa5 g
  • baking powderDespensa4 g
  • saltEspecias3 g
  • cinnamonEspecias5 g
  • nutmegEspecias1,5 g
  • ground clovesEspecias500 miligramos
  • milkLácteos120 ml
  • chocolate chips (for the inside)Despensa150 g
  • mini chocolate chips (for topping)Despensa40 g
  • nutella (for filling)Despensa200 g

por ración

Nutrición

237kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
12 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para magdalenas
  • Bol ×2
  • Cazo
  • Tamiz
  • Varillas
  • Espátula
  • Manga pastelera
  • Horno

paso a paso

Preparación

  1. Brown the butter

    • Melt the butter in a saucepan and cook until golden and fragrant.
    • Let cool slightly.
    Paso 1

  2. Mix the wet ingredients

    • Mix the pumpkin purée with the brown sugar and granulated sugar.
    • Add the warm browned butter and mix.
    • Add the eggs, greek yogurt and vanilla, then mix until combined.
    Paso 2

  3. Combine the dry ingredients

    • Whisk the cake flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a separate bowl.
    • Sift into the wet ingredients and fold to combine.
    Paso 3

  4. Finish the batter

    • Add the milk and mix until just combined.
    • Fold in the chocolate chips. The batter will be very thick but still spreadable.
    Paso 4

  5. Fill the muffin pan

    • Line a muffin pan and fill with batter.
    • Top with the mini chocolate chips.
    Paso 5

  6. Bake

    • Bake at 375°F for 5 min, then reduce to 350°F and bake until a toothpick comes out with a few moist crumbs. Don't overbake.
    • Let cool slightly.
    Paso 6

  7. Stuff with Nutella

    • Use a chopstick to make a hole in each muffin.
    • Pipe the Nutella into the center until filled.
    Paso 7
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