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

• Honey – 60 g
• Butter soft – 50 g
• Flour – 50 g
• Baking powder – 0.5 teaspoon
• Egg – 1 pc.
• Pumpkin – 100 g
• Grated nutmeg – 1 pinch

Directions

1. 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.
2. Beat the honey and butter with a mixer for a minute, add the egg yolk and beat again.
3. 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.)
4. Stir the dough, add the egg white, beaten into a strong foam.
5. Gently fold the egg white into the dough.

   

6. 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.
7. Add pumpkin cubes to the dough.
8. Stir.
9. Cover the bottom of a baking dish with a diameter of 17-18 cm with parchment. Transfer the dough into the prepared form.
10. Bake the pumpkin muffin in a preheated 180-degree oven for about 30 minutes. For double-rate muffins, the baking time should be increased.
11. Remove the finished honey cake with pumpkin from the mold, cool, cut into pieces and serve.