Pumpkin Muffins with Cinnamon and Raisins
12 servings
70 minutes
Pumpkin muffins with cinnamon and raisins are a cozy treat embodying the warmth of autumn and the aroma of spices. Their tender texture is created by pumpkin puree, which adds moisture and subtle sweetness to the baked goods. Cinnamon and nutmeg add spicy depth, while raisins bring a light fruity tang. This dessert comes from traditional European cuisine, where muffins have long been loved as simple and versatile baked goods. They are perfect for breakfast with a cup of aromatic coffee or as a cozy snack on a rainy day. Moreover, after a couple of hours post-baking, the muffins reveal their flavor even better, becoming richer and more aromatic.
1
Prepare the muffin pan: place paper liners or grease and flour the pan (French shirt). You will need 12 liners. Preheat the oven to 200 degrees.
2
Peel the pumpkin, cut it into pieces, and boil with 3 teaspoons of sugar until soft. After the pumpkin is soft, drain the excess water and mash it into a puree. It will result in a fairly thick mass.
- Pumpkin: 250 g
- Brown sugar: 130 g
3
Beat the butter with a mixer. Add sugar, honey, and beat again. The mixture should become airy and light.
- Butter: 100 g
- Brown sugar: 130 g
- Honey: 2 tablespoons
4
Add a little beaten egg to the whipped pumpkin and mix well.
- Chicken egg: 1 piece
5
Add pumpkin and egg to the oil-sugar mixture.
- Pumpkin: 250 g
6
Sift the flour, salt, baking powder, cinnamon, and nutmeg on top. Mix with a silicone spatula until smooth.
- Wheat flour: 200 g
- Salt: pinch
- Baking powder: 10 g
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1 teaspoon
7
Add raisins to the prepared dough. And fill the molds with the dough to two-thirds of their height.
- Light raisins: 3 tablespoons
8
Bake at 180 degrees for 20-25 minutes. Check readiness with a dry toothpick.
9
Muffins can be served warm or cold, but they taste better after a few hours.