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Pumpkin muffin
I discovered this recipe on a rainy autumn day and it has been one of my favourites ever since. The silky flavour of the harvest pumpkin blends perfectly with the spicy pastry, and you can make this simple but delicious dessert for any occasion. I've tried it several times, and now I'm sharing how you can make the perfect pumpkin muffin.
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Ingredients
number of servings
12
- 200 g pumpkin
- 150 g Wholemeal wheat flour
- 2 egg
- 100 g brown sugar
- 50 g Edible oil
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 teaspoon baking powder
- 1⁄2 dl milk
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Directions
50 min.
1. Step
Preheat the oven to 180 degrees. The lower temperature will result in slower baking, which will make the muffins juicier and softer.
2. Step
Cut up and peel the pumpkin, then cut into small cubes.
3. Step
Mix together the flour, baking powder, salt, sugar, cinnamon and nutmeg. Mix the ingredients well to ensure that the spices are evenly distributed in the dough.
4. Step
Beat the eggs in a bowl, then add the oil and milk. This step helps the eggs and oil to mix more easily into the flour mixture.
5. Step
Mix the dry and wet ingredients together, then add the pumpkin pieces. You don't need to mix the batter too much, just until the ingredients are combined, because if you mix too much, the muffins will be hard.
6. Step
Spoon the muffin batter into the tins - be they paper tins or silicone tins - and place in the oven for 20-25 minutes.
7. Step
Test the muffins to see if they are done. If the needle is clean when you take it out, they are ready.
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