Servings: 12 Prep: 15 mins Cook: 45 mins Total: 1 hr
Anyone that knows me, follows my blog or likes my Facebook page likely knows that I have a soft spot for all things “Pumpkin”. Spiced pumpkin flavored treats, soups and desserts are always admired and appreciated by this here Foodie.
This dessert came about by thinking of a festive holiday dessert, which could be brought to just about any occasion. The white chocolate, in my mind, was to suggest that these miniature muffins had been snowed upon. I was going to call them “Blustery Mini-Muffins”, but when I added the toasted hazelnuts to the tops, in the photos, it somewhat diminished the “Blustery” look. I leave this in your hands.
Note: These are unbelievably and outrageously delicious. I don’t say that, lightly. They are incredibly soft and moist. The chocolate hardens when it cools, making something like a small soft candy treat. I tried baking larger muffins with this batter and they simply fell flat. They were absolutely delicious, but they were more pancake-like, than muffin-like. The mini-muffins held their shape. On that note, this is likely a mind-melting pancake batter and would be utterly fantastic cooked like pancakes and topped with maple syrup and toasted hazelnuts.
Second Note: The sugar free white chocolate used is sweetened with Malitol. In my opinion, you should count about half the carbs of the white chocolate (not all and not “none”). Also, unless you eat a lot of Malitol … go easy on these, or else you’ll experience some gastric distress.
White Chocolate Dipped Mini Hazelnut-Pumpkin MuffinsPrint Rate
- 3/4 cup hazelnut flour
- 1/4 cup golden flaxseed meal
- 1/4 tsp salt
- 1/4 cup 'Swerve' or other sugar replacement
- 1 tsp baking powder
- 1/4 tsp guar gum
- 1/4 tsp xanthan gum
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg freshly ground
- 1/2 tsp cloves ground
- 1 tsp fresh ginger grated
- 2 tbsp sour cream
- 2/3 cup mashed pumpkin
- 2 large whole eggs
- 2 tbsp sugar free maple syrup
- 1/4 cup fresh whole butter melted
- 5 oz sugar free white chocolate
- Pre-heat oven to 325 F.
- Blend together all your dry ingredients. Mix them well.
- Combine all your wet ingredients in a mixing bowl. Mix in your warm melted butter, slowly, so as not to accidentally cook the eggs.
- Mix the dry ingredients into the wet, until combined.
- Evenly distribute in 24 greased mini-muffin cups (I used silicone molds). Fill the cups about 80% of the way.
- Bake for about 45 minutes, or until they are golden brown around the edges. They can take a good amount of time in the oven.
- Remove and let cool ... completely.
- Melt the chocolate over a double boiler, being careful not to get any water or steam in the melting chocolate.
- Dip each muffin, top first, in the chocolate. Set aside and let harden. Feel free to dust with cinnamon, hazelnuts, squirts of sugar free milk chocolate, etc.
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* Learn More: More about this recipe and nutrition …