#pumpkinchocolate

For those who enjoy both pumpkin and chocolate, these flourless chocolate pumpkin muffins are the ideal paleo and gluten-free dessert. They are flavorful, moist, and simple to prepare.

Ingredients: 1 cup almond butter. 1/2 cup pumpkin puree. 1/4 cup honey or maple syrup. 1/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp salt. 2 large eggs. 1 tsp vanilla extract. 1/4 cup dairy-free chocolate chips optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Almond butter, pumpkin puree, honey or maple syrup, and cocoa powder should all be combined in a mixing bowl. Blend until thoroughly blended. Mix in the baking soda, salt, and ground cinnamon. Mix until well combined. Beat the eggs and vanilla extract together in a different bowl. Blend them until smooth after adding them to the pumpkin mixture. Add dairy-free chocolate chips to the batter if you'd like. Pour the batter into the muffin tin that has been preheated, filling each cup about two thirds of the way. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the pan for a few minutes, move them to a wire rack to finish cooling. Savor your mouthwatering chocolate pumpkin muffins made without flour!

Prep Time: 15 minutes

Cook Time: 25 minutes

For pumpkin lovers of all ages, this delicious chocolatey treat with a hint of pumpkin spice is ideal. This dessert is incredibly simple to prepare and is sure to become a family favorite.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional. Whipped cream for topping optional. Pumpkin spice for garnish optional.

Instructions: Set the oven temperature to 175C 350F. Coat a 9 x 13-inch baking dish with oil and flour. Combine the pumpkin puree, eggs, brown sugar, vegetable oil, granulated sugar, and vanilla extract in a large mixing bowl. Blend until thoroughly blended. Mix the flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and cocoa powder in a different bowl. Add the dry ingredients to the pumpkin mixture gradually, stirring until a smooth batter is achieved. Add the chopped walnuts and semisweet chocolate chips if using and fold to combine. Evenly distribute the batter after pouring it into the baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Take it out of the oven and give it ten minutes or so to cool in the dish. Slice into squares and warm through. For added delight, top it with whipped cream and a dash of pumpkin spice! Savor your Chocolate Delight with Pumpkin!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the rich flavors of pumpkin and chocolate with this decadent ice cream cake. Layers of spiced pumpkin ice cream and fudgy brownies create a delightful dessert perfect for any occasion.

Ingredients: 1 cup pumpkin puree. 1/2 cup brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1 quart vanilla ice cream, softened. 1 9x13-inch pan of brownies, cooled and cut into chunks.

Instructions: In a bowl, mix together pumpkin puree, brown sugar, and spices until well combined. In a separate large bowl, fold pumpkin mixture into softened vanilla ice cream until fully incorporated. Spread half of the brownie chunks evenly in the bottom of a 9x13-inch pan. Spread half of the pumpkin ice cream mixture over the brownies. Repeat layers with remaining brownie chunks and pumpkin ice cream mixture. Cover with plastic wrap and freeze for at least 4 hours or until firm. Serve slices of the ice cream cake topped with whipped cream and a sprinkle of cinnamon, if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

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Ну что - продолжим наше тыквенное безумие? У меня уже такое чувство, что эта тыква никогда не закончится - так много места в холодильнике занимает :( Но перейдем к вкусностям.

Этот кекс просто великолепен. Обе его части - и тыквенная, и шоколадная - превзошли мои ожидания. Тыквенная часть в этом исполнении прекрасна в том плане, что её не пришлось пичкать пряностями, как большинство тыквенной выпечки. Лимонной цедры оказалось более чем достаточно для того, чтобы приглушить тыквенный вкус.

Ингредиенты на 2 небольших кекса или 1 очень большой:

Для шоколадного теста:

125 г сливочного масла 250 г сахара 3 яйца 100 г сметаны (18-30%) 1 ч.л. ванильного экстракта или ванильного сахара (можно ванилин на кончике ножа) 60 г какао-порошка (4 ст.л. с горкой) 250 г муки 1 ч.л. разрыхлителя ¼ ч.л. соды

Для тыквенного теста:

250 г тыквенного пюре (технология все там же) 150 г сахара 2 яйца 100 мл растительного масла цедра 1 лимона 300 г муки 2 ч.л. разрыхлителя ¼ ч.л. соли