- 260 g of Pumpkin Gentile (type of pumpkin)
- 200 g Flour
- 220 g of Butter
- 150 g Cane Sugar
- 50 g Sugar
- 2 Eggs
- 12 Lindor Fondants
Cook the pumpkin steamed until it’s soft, mash it or if necessary blend it and then put it to cool.
Work the sugar with the egg yolks, then add the soft butter until it becomes creamy and smooth. Now whip the egg whites with a pinch of salt, once a well-mounted put them in the fridge. Add the pumpkin puree into the mixture of egg yolks, sugar and butter and mix well.
Now add the grated cinnamon and baking powder to the sieved flour and add the flour a tablespoon at a time to the mixture and mix well. United the egg white and mixing from the bottom to the top.
Prepare the muffins pan line it with butter and flour, or use the special baking cups. Start by placing a tablespoon of mixture into each baking cups, in the center of each, put a chocolate, gently pushing in to the dough, and then cover them with the rest of the dough.
Heat oven to 180 ° C and bake the muffins for 20 minutes. When ready remove them from the pan and let them cool down a bit before eating because they are hot!!
Once lukewarm will be perfect!