"Trick or treat, smell my feet, give me something good to eat". It's the phrase that many children around the world repeat on Halloween night, on the doorsteps of homes where they try to get sweets on the scariest evening of the year.
In reality, it is a medieval tradition: on the occasion of the feast of All Saints, on November 1st, in Ireland, England and in some areas of Italy, the poor knocked on the doors of houses asking for food in alms in exchange for prayers for the their deaths on All Souls' Day, November 2.
As sweets to share on Halloween night, I propose some very soft pumpkin muffins, enticed with dark chocolate chips.
Let's put on our apron and let's get started!
INGREDIENTS for 15-17 muffins:
290 g 00 flour
200 g peeled pumpkin
2 whole medium eggs
200 g dark chocolate chips
8 g (half a sachet) of baking powder for desserts
200 g brown sugar
1 g salt
150 g butter
1 teaspoon of cinnamon
For the "scary" garnish:
white sugar paste (if you want to prepare it at home, take a look HERE)
a few drops of dark chocolate
PREPARATION
In a large bowl, mash the peeled and boiled pumpkin with a fork:
If, however, you have a fresh pumpkin available, first peel it (for some tips on how to peel a pumpkin without putting your fingertips back in, click HERE), cut it into small pieces, and then boil it in plenty of boiling water.
In a pan, melt the butter over low heat:
In a second bowl, mix together flour, yeast, cinnamon and salt:
In the bowl with the crushed pumpkin add the whole eggs, the brown sugar and the melted butter and mix vigorously with a whisk:
Then combine the brown sugar and the powders, sifting them through a sieve:
Finally, add the chocolate chips, keeping thirty of them aside (we will need them to give eyes to our mummy muffins), and mix once again:
Prepare the mold by inserting the baking cups:
Transfer a little dough into each baking cup, so as to fill it about two thirds:
Don't fill them too much, otherwise the mixture will overflow during cooking.
Cook in a STATIC OVEN preheated to 200°C for 20 minutes, using the middle-lower shelf of the oven (be careful, not the lowest one).
The final scary seal....
Roll out the sugar paste to a thickness of 1 - 2 millimeters and obtain many strips:
Cover the surface of our muffins, remembering to give each one a pair of chocolatey eyes.
Happy tasting!
We can store Mummy Pumpkin Muffins for 2-3 days at room temperature, tightly closed in a container with a lid or in a cake holder.
If you want to download the card for this recipe, click below:
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