Pumpkin and chocolate muffins. Autumn for breakfast.

These pumpkin and chocolate muffins (or muffins because after all they are that, muffins) have delighted my doorman and my friend Cris these days.

There is nothing better than sharing what you cook and I like to think that I am dedicated to distributing happiness. And it is that many times you ask me how I do not to get fat when I spend the day cooking. Well, that's the secret. Share everything I cook.

Cuando terminé estos muffins de calabaza y chocolate tuve claro que los regalaría. P^rimero porque están tan ricos que merecían ser compartidos y disfrutados por más gente, segundo, y este punto es más egoísta, porque solo haciendo la fotos me comí dos y hería un desastre tenerlos en la encimera de la cocina mirándome a todas horas y llamándome "cómeme, cómeme", jajajaja.

Today I share with you this recipe that comes out round. It is inspired by the Halloween cake recipe that I published many years ago and how rich it is. I hope you like these muffins and that you enjoy them as much as I do when taking the photos

Ingredients

For dough

• 200 g flour
• 17 g of pure cocoa powder dissolved in 45 ml of coffee (coffee does not give flavor, but makes cocoa have a more intense flavor)
• 8 g yeast powder
• 4 g sodium bicarbonate
• 3 g cinnamon powder
• 3 g nutmeg
• a pinch of salt
• 100 g buttermilk the same amount of creamy yogurt with a few drops of vinegar or lemon juice
• 190 g pumpkin puree (I refer you HERE for processing)
• 1 tablespoon pure vanilla extract
• 130 g butter
• 100 g brown sugar
• 100 g white sugar
• 3 eggs
• 60 g chopped chocolate

Directions

Preheat the oven to 175ºC

Prepare the paper molds of muffins. It is best to put them on a tray for muffins as this way they hold the shape perfectly.

In a bowl mix the flour, yeast, salt, baking soda, nutmeg and cinnamon until it has a uniform color. Reserve.

In another bowl mix the pumpkin puree, vanilla and buttermilk. Reserve.

In a bowl of electric mixer beat the butter with the sugar until the mixture is frothy and soft and has lightened its color.

Add the eggs one by one so that the egg is fully mixed in the butter before adding the next one.

Add a third of the flour mixture and mix. Then a third of the pumpkin puree mixture and mix. We repeat until we finish with everything.

We divide the dough into two parts. Add the coffee mixed with the cocoa to one of the parts and mix well.

Fill the muffin molds 3/4 parts alternating both mixtures. We finish with the chopped chocolate on top

Bake at 175 ºC for about 13-15 minutes until when pricking the muffins in the center with a toothpick, it comes out clean.

Let the muffins cool in the tray for a few minutes and then place them on a rack to let them cool completely.

Tips and tricks

• For a death by chocolate version we cover with melted chocolate
• They freeze great so you can thaw them when you go to take them
• Difficulty: easy
• Preparation time: 30 minutes
• Servings: