Pumpkin muffins are less of a traditional dessert, but all the more interesting. I guarantee you that they will delight you with their taste! The specific and sweet flavor of Hokkaido pumpkin and the fluffiness of the muffins create a perfect and healthy dessert.
- 280 g pumpkin puree
- 180 g of plain flour
- 2 eggs
- 80 g of brown sugar
- 3 tbsp honey
- 1/2 tsp baking powder
- 1 tsp of baking soda
- 60 ml of milk
- 100 ml oil (sunflower)
- 1 tsp vanilla extract
- 1/4 nutmeg (freshly ground)
- 1 tsp salt
- 2 tsp of ground cinnamon
- 1 tsp ground ginger (optional)
- First of all, we make pumpkin puree. You can skip this step if you have it canned. Preheat the oven to 375 ° F (or 190 ° C). Halve the Hokkaido, dig out the center with the seeds and the membrane, and place on a baking sheet.
- Gently rub with olive oil and bake for about 45 minutes or until the pumpkin is tender. After baking, allow to cool, remove the skin, and mash with a potato masher or a fork (or use a food processor). Add a little milk for better and creamier consistency.
- Mix the dry ingredients in a larger bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir gently.
- In the second bowl, mix the prepared pumpkin puree, milk, oil, eggs, honey, vanilla extract, and sugar. Mix well and pour into a bowl with dry ingredients.
- Mix everything with a wooden spoon until nicely combined (about a minute). It is not good to overmix the batter. Otherwise, the muffins wouldn’t end up being so fluffy.
- Get a muffin pan and place the pumpkin batter in each cup almost to the top. Bake in the preheated oven for 5 minutes at 420 ° F (or 215 ° C). After five minutes, reduce the temperature to 345 ° F (175 ° C) and bake for another 15 minutes.
- When the pumpkin muffins are nice and golden brown, take them out of the oven and let them cool slightly. Garnish with sliced almonds and enjoy with a cup of hot coffee.
Hokkaido pumpkin is best for pumpkin muffins.
If you don’t care about calories, you can add regular sugar (150 g in total) instead of brown sugar and honey.
Homemade pumpkin puree certainly tastes better than canned one. It is also very easy to prepare!
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 12 muffins , for 2 muffins:
- Calories: 388
- Sugar: 27g
- Sodium: 630
- Fat: 17.4
- Saturated Fat: 2.6
- Carbohydrates: 53.1g
- Fiber: 2.6g
- Protein: 6.1g
- Cholesterol: 54mg
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