We are delighted to share with you our latest muffin recipe, crafted to bring out the sweet and salty flavors of the featuring ingredients: pumpkin, spices, cacao, pretzels, and peanuts. Our kitchen alchemy to celebrate the arrival of the Samhain season is here. The cozy embrace of spiced pumpkin and dark cacao that warms our short afternoons is the feeling that we intend to treasure and celebrate.
Muffin time it is,
with a lovely and indulgent taste of Autumn,
which we slowly savor alongside a cup of tea.
Prep Time: 35 min | Bake Time: 28-30 min | Makes: 10 | Difficulty Level: ♦ ♦ ♦ – Intermediate
the batter
- 2 ¼ cups flour, all-purpose
- 2/3 cup granulated white sugar
- 2/3 cup aquafaba (chickpea brine)
- 2/3 cup pumpkin puree
- 1/3 cup sunflower seed oil
- 2 tbsp cacao powder, Dutch processed
- 2 tsp baking powder
- 1 tsp cinnamon, ground
- 1 tsp ginger, powder
- 1/2 tsp clove, ground
the topping
- ¼ cup salted pretzels, crushed
- ¼ cup salted peanuts, crushed
- granulated sugar
the method
Line a muffin tin with 10 paper, or silicon, muffin liners. Set aside.
Preheat the oven to 350º F.
In a large mixing bowl, sift the flour, spices, and baking powder. Mix gently with a spatula until the ingredients are amalgamated.
In a separate bowl, thoroughly combine the sunflower seed oil, sugar, aquafaba, and pumpkin puree. With the help of a hand whisk or spatula, mix the wet ingredients into the flours, ensuring not to overmix the batter.
Pour 1/3 of the pumpkin batter into a separate bowl, sift in the dark cacao powder, and whisk until incorporated. Do not overmix.
Equally fill the 10 cupcake liners with the pumpkin batter first, then scoop 1 large tablespoon of cacao batter over the top and swirl with a toothpick. Sprinkle the crushed pretzels and peanuts, plus about 1/2 tsp of granulated sugar, over the top of the batter and bake for 28-30 min.
Happy Samhain!
