Pumpkin Corn Muffins

by Editorial Staff

These delicious orange muffins are made with cornmeal and pumpkin puree. Their pulp is soft, loose, the muffins are very tasty. Pumpkin muffins with cornmeal are perfect for Halloween treats, and just perfect for tea in the fall.

Cook: 50 mins

Servings: 6

Ingredients

  • Pumpkin puree – 120 g
  • Wheat flour – 75 g
  • Corn flour – 50 g
  • Egg – 1 pc.
  • Sour cream – 100 g
  • Sunflower oil – 1.5 tbsp
  • Soda – 0.5 teaspoon
  • Table vinegar – 0.5 teaspoon
  • Sugar – 50 g
  • Powdered sugar – 0.5 tbsp

Directions

  1. Combine egg and sugar in a bowl.
  2. Beat the egg and sugar until fluffy, light foam.
  3. Add pumpkin puree, sour cream, sunflower oil.
  4. Stir the ingredients, add the vinegar quenched soda, mix again.
  5. Combine corn and wheat flour, sift two flours into a bowl of pumpkin mixture.
  6. Knead to a homogeneous dough.
  7. Divide the pumpkin dough into molds lined with paper capsules, occupying no more than 2/3 of the volume of each mold.
  8. Bake the pumpkin-corn muffins in the oven preheated to 180 degrees for about 35 minutes.
  9. Decorate the finished and cooled muffins by sprinkling with powdered sugar through a stencil.
  10. Pumpkin-corn muffins are ready to serve.

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