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Wednesday, 5 November 2014

Pumpkin Doughnut Muffins Dipped in Chocolate and Cinnamon Sugar


I've had a few ideas for pumpkin bakes this year but it took me a good few weeks to open my can of pumpkin. I have to trek all the way to a large supermarket which so far has been the only place I've found it and I figured I should make the most of it and use it all up in a short amount of time. Well that didn't pan out, two weeks later the leftover pumpkin is sitting in the fridge in a little pot, now I'm not sure whether it's edible or not; I'll have to give it a good whiff. But I'll most likely have to go and get some more because for the past few months I've been dying to make the pumpkin pudding muffins I made last year

For the donut muffin mixture
140g/ 2/3 cup golden caster sugar
200g/1 2/3 cup plain flour
1 tsp bicarbonate of soda
100ml/6 1/2 tbsps natural yogurt
1 free range eggs
1 tsp vanilla
140g/ 2/3 cup butter, melted

For the filling
130g/ 1/4 cup pumpkin puree
50g/ 1/4 cup sugar
Drop of vanilla
1/4 tsp all spice
1/8 tsp cinnamon

For the topping
2 tbsp butter, melted
2 tbsp caster sugar
2 tsp ground cinnamon
100g dark chocolate, melted (about half a cup of chocolate chips)

Preheat the oven to 190C/375F/Gas 5
Lightly grease 10 holes of a muffin tin and set aside.

Place the sugar, flour and bicarb in a bowl and mix until combined. In a jug, whisk together the yogurt, eggs and vanilla. Add the jug content and melted butter to the dry ingredients and quickly fold until combined.

For the filling mix the pumpkin, sugar, vanilla and spices until combined and set aside.

Divide half to two thirds of the muffin mixture between 10 muffin holes. Add 1 heaped tsp of the pumpkin mixture on top of the batter, cover the filling with the remaining muffin mixture and bake for 16-18 minutes until risen and springy to touch.

Leave the muffins to cool slightly and remove from the tin. Combine the sugar and cinnamon, dip half of each muffin in the melted butter then cover in cinnamon sugar. Dip the other half of the doughnut muffin into the dark chocolate and place on a cooling rack to set.

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