Spicy Pumpkin Muffin with Apples, Nuts and Cranberries

by Editorial Staff

Spicy pumpkin muffins are more than ordinary baked goods, they are art. A bright, crumbly pumpkin base and rich filling create a unique in appearance and taste, just the perfect cake. Making pumpkin muffins according to this recipe is not difficult, which is another indisputable plus.

Ingredients

  • Fresh pumpkin – 400 g
  • Butter (room temperature) – 140 g
  • Eggs – 2 pcs.
  • White sugar – 200 g
  • Brown sugar – 100 g
  • Apple – 1 pc.
  • Dried cranberries – 120 g
  • Walnuts – 100 g
  • Ground cinnamon – 2 teaspoon
  • Ground nutmeg – ¼ teaspoon
  • Ground ginger – 1 teaspoon
  • Vanillin – ½ teaspoon
  • Wheat flour – 250 g
  • Baking dough – 2 teaspoon
  • Soda – ½ teaspoon
  • Salt – a pinch
    *
  • For glaze and decoration (optional):
  • Powdered sugar – 12 tbsp
  • Water – 4 tbsp
  • Lemon zest – 0.5 teaspoon
  • Chopped walnuts – 1 teaspoon

Directions

  1. The first step is to prepare the pumpkin puree. Peel the pumpkin, cut it into arbitrary cubes. We put the pumpkin on a baking sheet and put it in the oven for 25 minutes at 180 degrees.
  2. Sift the flour into a large bowl, add baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. Mix dry ingredients thoroughly.
  4. Beat soft butter with two types of sugar (5-7 minutes).
  5. Without stopping whisking, add eggs (one at a time). Beat for 5-7 minutes.
  6. Puree the baked pumpkin with a blender. From 400 grams of fresh pumpkin, I got 220 grams of puree.
    Let the pumpkin puree cool.
  7. While the puree is cooling, grind the nuts in a blender.
  8. Wash the apple, peel, remove the core, finely chop.
  9. Transfer the butter and egg mixture to a comfortable deep bowl. Add pumpkin puree to this mixture in parts, stirring at the minimum speed of the mixer.
  10. Add the apple, mix.
  11. Without stopping whisking, add the flour mixture in small portions to a bowl with a liquid dough base.
  12. The dough is thick enough.
  13. Add nuts and cranberries to the dough. We mix.
  14. Put the dough in a mold. We bake the pumpkin cake in the oven preheated to 175 degrees for 60 minutes. We check the readiness of the cake with a skewer.
  15. Let the finished cake cool slightly in the form.
  16. Then we take the cake out of the mold and let it cool completely on the wire rack.
  17. Decorate the pumpkin muffin as desired: sprinkle with icing sugar or icing. For the preparation of glaze for 12 tablespoon. tablespoons of powdered sugar we take 4 tbsp of water. Heat over low heat and, stirring constantly, bring the mass until smooth. Remove the glaze from the fire.
  18. When the frosting starts to turn white, pour it over the cupcake. Decorate the top of the pumpkin muffin with lemon zest and chopped nuts.

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