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Pumpkin and chestnut cream muffins

Pumpkin and chestnut cream muffins are a dessert that celebrates autumn flavors, combining the sweetness of pumpkin and the enveloping taste of chestnuts in a harmony of aromas and consistencies. 

These soft sweets, perfect for a snack or as a conclusion to a meal, are characterized by their enveloping scent, which evokes the magic of fresh days and falling leaves. 

Pumpkin, with its natural sweetness and bright color, marries beautifully with creamy chestnut paste, creating a delicious and surprising combination.

Easy to prepare and irresistible to the palate, pumpkin and chestnut cream muffins are a delicious way to bring the warmth and conviviality of the autumn season to the table.





Ingredients

  • yellow pumpkin jam 350g
  • chestnut cream 180g
  • 1 whole egg
  • rice flour 100g
  • 1 vanilla pod
  • half a sachet of baking powder

Preparation

Combine the jam with the chestnut cream and the egg beaten separately. Add the vanilla essence and then the rice flour a little at a time, finally the baking powder. Pour everything into the chocolate molds and bake at 200 degrees for 25 minutes.

For the baskets I simply melted some chocolate in a bain-marie and filled the paper molds. Leave to cool then put in the freezer, when they are well frozen fill them with the muffin dough.

There is no sugar because the jam and the chestnut cream are already sweetened.

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