Summary

Ingredients

• 1 small pumpkin (se)
• 120 g butter
• 100 g whole cane suar or coconut blossom suar
• 2 egg (s) or egg substitute made from tablespoons flaxseed + 6 tablespoons water
• 130 g flour
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ nutmeg
• 1 pinch (s) salt

For decoration:

• Skyr (Vanilleskyr) or vanilla curd
• Grain, puffed
• Maple syrup

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Instructions

1. For the pumpkin puree, cut the pumpkin in half and remove the seeds. Place the pumpkin halves with the open side facing down on a baking sheet and bake in the preheated oven at 200 ° C for about 40 minutes until the pumpkin is soft and the skin is wrinkled. Take out and let cool down a bit. Scrape the pulp out of the pumpkin with a spoon and weigh 250 g for the muffins.
2. Line a muffin tin with molds and preheat the oven to 175 ° C fan oven.
3. Melt the butter and let it cool down. Put the whole cane sugar in a bowl and stir vigorously with the liquid butter. Add the two eggs (or 2 flaxseed eggs made from 2 tablespoons of flaxseed + 6 tablespoons of water) individually and stir in well. Then stir the cooled pumpkin puree into the mixture. Mix the flour with baking powder, cinnamon, nutmeg and salt and fold the flour mixture into the dough.
4. Fill the dough 2/3 high into the muffin molds and bake in the preheated oven on the middle rack for about 20-25 minutes. Make the chopstick test before removing. If the dough no longer sticks to the stick, the muffins are ready.
5. The pumpkin muffins taste delicious when they are garnished with a dollop of vanilleskyr or quark, sprinkled with puffed grain and drizzled with a little maple siurp before serving.