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Le Chaudron recipe
Muffins citrouille pépites
Pumpkin chocolate chip muffins
⏱ 45 minServes 12Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
250 g (9 oz)pumpkin purée
220 g (8 oz)all-purpose flour
130 g (5 oz)brown sugar
80 g (3 oz)unsalted butter
2whole eggs
1 packetbaking powder
100 g (3½ oz)chocolate chips
2 tspcinnamon
- 250 g (9 oz) pumpkin purée
- 220 g (8 oz) all-purpose flour
- 130 g (5 oz) brown sugar
- 80 g (3 oz) unsalted butter
- 2 whole eggs
- 1 packet baking powder
- 100 g (3½ oz) chocolate chips
- 2 tsp cinnamon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection and grease the pumpkin muffin pan generously, then whisk the warm melted butter with the brown sugar and eggs in the bowl.
- Stir in the pumpkin purée and cinnamon until evenly combined.
- Add the flour sifted with the baking powder and mix just enough to combine, then fold in the chocolate chips without overmixing.
- Fill the pumpkin cups three-quarters full and sprinkle a few chips on top; bake the twelve muffins in two batches, as the pan has six cups.
- Bake each batch about 20 minutes until risen and golden and a knife inserted in the center comes out clean.
- Carefully unmold and let cool on a rack. Serve as an afternoon snack or for breakfast.
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