Preheat oven to 180°C. Melt butter together with chocolate broken into pieces over steam. Then mix the mass in a bowl with all the sugar. Gradually add the eggs and aromatics. Mix the flour, cocoa and chopped pumpkin seeds. Fold this mixture into the mixture. Fill muffin tins with the batter and bake at 180°C until brown. The baking time is about 30 min.
Preparation Tip:
Muffin molds are available in specialty stores in paper version. Silicone molds are practical and can be used over and over again.Serving suggestion: Muffins are wonderful mini cakes due to the portioning. Baked in paper, leave the muffins in when serving. A touch of powdered sugar makes them even more appetizing.
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