Pumpkin Honey Muffin

This cake is unusual in that it uses honey instead of sugar. A relatively large amount of diced pumpkin is also added to the dough. Fans of this healthy vegetable, and even delicious homemade pastries, will generally be satisfied with the recipe!

Cook: 45 mins

Servings: 2

Ingredients

Directions

In a bowl, combine soft butter and honey. It is better to use liquid honey; if it’s sugar-coated, melt it in the microwave.
Beat the honey and butter with a mixer for a minute, add the egg yolk and beat again.
Pour flour sifted with baking powder into the honey-oil mixture and add grated nutmeg. (If you like, you can substitute cinnamon, cloves, or a mixture of these spices for nutmeg.)
Stir the dough, add the egg white, beaten into a strong foam.
Gently fold the egg white into the dough.
Peel the pumpkin from the peel and seeds. Cut the pumpkin pulp into small cubes. It is better to take a pumpkin sweet, ripe, with a bright orange pulp.
Add pumpkin cubes to the dough.
Stir.
Cover the bottom of a baking dish with a diameter of 17-18 cm with parchment. Transfer the dough into the prepared form.
Bake the pumpkin muffin in a preheated 180-degree oven for about 30 minutes. For double-rate muffins, the baking time should be increased.
Remove the finished honey cake with pumpkin from the mold, cool, cut into pieces and serve.

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