Pumpkin Muffins
by Editorial Staff
Lush, delicious and very aromatic pumpkin muffins will appeal to absolutely everyone. Try it!
Ingredients
- Pumpkin puree – 400 g
- Butter (softened) – 100 g
- Eggs – 2 pcs.
- Flour – 200 g
- Baking powder – 1 teaspoon.
- Cinnamon – 1 teaspoon
- Vanilla sugar – 1 teaspoon
- Sugar – 50 g
- Sunflower oil – 1 tbsp
Directions
- Pour flour, baking powder, cinnamon and vanilla sugar into a container. Most of all I like to use vanilla sugar with crushed vanilla pods, it even differs in color. And the aroma! Mmm! .. Once you bake something – and that’s it, you’re on the hook. 🙂 Mix everything well.
- Put soft butter and sugar in a separate container, grind well with a spoon and beat with a mixer until smooth.
- Add eggs to the butter and beat with a whisk.
- Put the pumpkin puree here and mix gently with a whisk. We prepare pumpkin puree in advance: cut the pumpkin into pieces, bake in the oven, covered with foil, until soft, and when the pumpkin is ready, grind with a blender until puree.
- Pour the flour with spices and slowly mix the dough until smooth.
- Pour in the sunflower oil and mix the muffin dough again.
- Put the dough into muffin tins and send to the oven preheated to 180 degrees. Bake the pumpkin muffins for 30-35 minutes. ⠀
- Garnish with powdered sugar when ready-made, cooled pumpkin muffins.
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