Pumpkin muffins
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 235, total fat 11 G., saturated fats 1 G., proteins 4 G., carbohydrates 32 G., fiber 2 G., cholesterol 32 mg, sodium 215 mg, sugar 16 G.
Calories 235, total fat 11 G., saturated fats 1 G., proteins 4 G., carbohydrates 32 G., fiber 2 G., cholesterol 32 mg, sodium 215 mg, sugar 16 G.
The word "pumpkin" transports many to cozy autumn, with pumpkin lattes from Starbucks and fun Halloween lanterns. But these pumpkin muffins are delicious year-round! They're made with store-bought pumpkin puree, which is readily available in both winter and summer. Add it to the batter, and the muffins will be not only delicious but also soft and pleasantly moist for days.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 420 g pumpkin puree
- 2 large eggs
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cups vegetable oil
- 1/4 cup whole milk
- 1 and 3/4 cups premium flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 teaspoon coarse salt
- 2 tablespoons pumpkin pie spice mix
- Special equipment: 12-cup muffin pan, 12 paper muffin cups, toothpick
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree with the eggs. Stir in the granulated sugar, brown sugar, butter, and milk. Sift in the flour, baking powder, baking soda, and salt. Knead until smooth.
- Spoon 1/4 cup batter into each muffin cup. Add 1/2 teaspoon pumpkin pie spice to each cup and stir with a toothpick. Top with 1 tablespoon batter and smooth out the top.
- Bake for 5 minutes, then reduce the oven temperature to 350°F (175°C). Bake until a toothpick inserted into the center of a muffin comes out clean, 15–20 minutes. Let cool completely in the pan for about 1 hour and serve.
Author of the recipe - Casey Elsass is the creator of a book of recipes and ideas aimed at food production.
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