If you are still looking for a delicious autumn recipe, we have a little inspiration ready here.
What could be better suited to the season than pumpkin?
It tastes particularly good in sweet form as a yummy chocolate chip muffin.
With the help of our KPKitchen Silicone Muffin Pan, you’ll never turn to another Chocolate Chip Muffin recipe again.
KPKitchen Silicone Muffin Pan
OurKPKitchen Silicone Muffin Pansare absolutely non-stick. So wether you‘re making muffins, cupcakes or egg muffins – nothings sticks to the pan. The muffins pop right out!
If this is your first time using silicone muffin pans, you will never go back to metal ones. Our KPKitchen Silicone Cupcake Pan is super easy to clean. Just put the muffin tin in the dishwasher or use warm water & soap and clean up is done. That's how easy it is!
Our 12 cupKPKitchen Silicone Muffin Panis made out of the highest quality 100% pure European LFGB grade silicone which is BPA free silicone and has no additives & no plastic fillers. Pinch test approved!
Preheat oven to 375 degrees F and grease your KPKitchen Silicone Muffin Baking Pan.
Cut your marshmallows in half (horizontally). Set aside.
In a medium sized mixing bowl, combine flour, sugar, baking powder and salt with your KPKitchen Stainless Steal Cups & Spoons. Whisk until combined. Set aside.
In a separate mixing bowl, combine vanilla, egg, melted butter and pumpkin puree. Whisk until combined.
Pour the wet ingredients into the dry ingredients. Using a spatula, fold the ingredients together until they are just combined. Do not over mix.
Next, fold the chocolate chips into the batter.
Divide HALF the batter evenly into each muffin cup, filling all the way to the top in your KPKitchen Muffin Pan. Next, add half a mashmallow to each muffin cup. Add the remaining batter to the muffin cups, filling all the way to the top.
Bake your muffins for 25 minutes or until an inserted toothpick comes out clean.
Allow the muffins to cool for 10 minutes and then transfer to your KPKitchen cooling rack.
