So this year I was invited to my first ever Thanksgiving (!) and I didn’t wanna show up empty handed. So I got inspired by overall harvest season and came up with this quick and easy to make, glutenfree – yet really decadent – twist on a pumpkin dessert with lots and lots of chocolate, because who doesn’t love chocolate?
And, just in case you’re not a fan of pumpkin, the chocolate ganache is an easy go to if you want to level up any kind of muffin, for instance a banana muffin with a chocolate ganache filling.
So let’s get started:
Ingredients (12 muffins):
200g (ca. 2 cups) of almond flour
80g (ca. 1/3 cup) of pumpkin puree
60g (ca. 1/4 cup) of butter, melted
1/2 teaspoon of baking soda
pinch of salt
1 teaspoon of cinamon
100ml (ca. 1/3 cup) of maple sirup
120g (ca. 2/3 cup) of dark chocolate chips or chocolate in pieces
100g (1 bar) of dark chocolate, finely chopped
120ml (ca. 1 cup) of half cream
Preheat oven to 190°C (380°F) and line 12 cupcake mols with paper liners. In a large mixing bowl, mix almond flour, salt, cinamon and baking soda. Add the eggs, pumpkin, maple sirup and mix everything together. Melt the butter in a pan (or in the microwave) and whisk it into the mixture. Fold the chocolate chips into the batter.
Distribute the dough evenly into the molds and bake in the oven for ca. 25 minutes.
Take out and leave to cool for about 5 minutes.
Make holes in the middle of the still warm muffins with the back, round end of a spatula. Allow the muffins to cool further.
For the filling, chop the chocolate finely. Then heat the cream in a pan and pour over the chocolate. Allow to sit for 2-3 minutes, then mix to an even ganache. Carefully pour the liquid ganache into the holes in the middle of the muffins. Refrigerate for at least 1-2 hours until the ganache has set, take them out ca. an hour before serving – and enjoy!