Moist and Spiced Pumpkin, Cinnamon and Chocolate Muffins – A Cozy Fall Treat

These pumpkin muffins are the epitome of fall comfort, combining the natural sweetness of pumpkin puree with the warmth of cinnamon and the decadence of optional chocolate chunks. Light and fluffy, these muffins are a breeze to make and deliver a deliciously moist texture in every bite. Whether you bake them in the oven or use an air fryer, these muffins are perfect for a quick breakfast, snack, or delicious dessert. The earthy pumpkin flavor, combined with the rich chocolate and aromatic spices of cinnamon, will make your kitchen smell like fall and have everyone coming back for more!

Why you will love this recipe:

You will love these pumpkin muffins because they are simple, healthy and incredibly tasty. The pumpkin puree not only adds natural sweetness, but also keeps the muffins soft and moist, while the cinnamon brings warmth and comfort to every bite. The recipe uses a plant-based milk alternative and vegetable oil, making it vegan. You can also personalize the recipe by adding pieces of chocolate for a little more indulgence. These muffins come together quickly, require minimal ingredients, and are perfect for satisfying fall cravings without a lot of hassle. Plus, they’re naturally sweet, making them a healthier option any time of day.

Perfect occasion:

These pumpkin muffins are perfect for fall get-togethers, cozy afternoons at home, or as a sweet treat for breakfast or a snack. They are perfect for meal prep because they stay moist and flavorful for several days. Whether you’re preparing for a family gathering, a fall-themed party, or just want to enjoy some quiet time with a cup of tea or coffee, these muffins are suitable for any occasion. They are also ideal for packing in lunch boxes or sharing with friends as a homemade seasonal gift. With their quick prep time, these muffins can easily become a go-to recipe when you want something comforting and delicious without a lot of effort.

Decorating Tips:

For a charming and festive presentation, consider adding a pinch of cinnamon or powdered sugar to the top of each muffin before serving. You can also sprinkle a few extra chocolate chunks over the dough before baking to create gooey, fudgy pockets of chocolate. If you want to make them even more visually appealing, pour a light glaze made from powdered sugar and plant-based milk over the top after baking for a shiny finish. You can also top the muffins with some whole or chopped nuts, like pecans or walnuts, to add crunch and contrast to the chewy texture.

Ingredients:

• 200 grams of pumpkin puree
• 180 grams of all-purpose flour
• 5 grams of baking powder
• 60 grams of sugar
• 100 ml of plant-based milk (such as almond or soy milk)
• 50 ml vegetable oil
• Cinnamon (to taste)
• Chocolate pieces (optional, to taste)

Instructions:

1. Prepare the wet ingredients:
   In a large bowl, mix the pumpkin puree, sugar, vegetable milk, vegetable oil and as much cinnamon as you like. Stir until the mixture is smooth and well mixed.
2. Add the dry ingredients:
   Sift the flour and baking powder into the wet mixture and gently fold until just combined. Be careful not to overmix, as this could make the muffins dense. If you want to add chocolate pieces, fold them in now.
3. Fill the muffin tins:
   Line a muffin tin with paper liners or lightly grease with oil. Divide the batter evenly among the muffin cups, filling each about two-thirds full. This recipe should make about 8-10 muffins depending on the size of your muffin cups.
4. Cook:
   Preheat your oven or fryer to 180°C (350°F). Bake muffins for 25 minutes or until a toothpick inserted in center comes out clean. If using an air fryer, cooking time may vary slightly, so check for doneness after about 20 minutes.
5. Cool and serve:
   Once cooked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these warm, moist and spicy pumpkin muffins, perfect for celebrating the flavors of fall!