Spicy Pumpkin Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour, type 550
- 2 teaspoons baking soda
- 0.25 teaspoon ¼ baking soda
- 0.25 teaspoon ¼ salt
- 0.75 teaspoon ¾ cinnamon
- 0.5 teaspoon ½ ginger, freshly grated
- teaspoon ⅛ nutmeg, freshly grated
- 1 pinch (s) allspice, ground
- 115 g butter, soft
- 100 g suar, white
- 55 g suar, brown
- 2 egg (s)
- 0.5 teaspoon ½ vanilla extract
- 185 g pumpkin pulp, pureed
- 60 ml buttermilk
- 75 g raisins
- 55 g walnuts or pecans, chopped
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients together. Mix all liquid ingredients together. Add the dry ingredients and mix with the wooden spoon until they just start to get moist.
- Pour the dough into greased muffin molds and bake in the preheated oven at 180 ° for 25-35 minutes.
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