Pumpkin Muffins

12 servings

50 minutes

Pumpkin muffins are a refined blend of tender dough with the warm aroma of spices and sweet pumpkin flavor. Their history traces back to traditional European recipes where pumpkin was used as a symbol of autumn and coziness. These muffins combine cinnamon, nutmeg, and allspice, giving the baked goods a rich, slightly spicy aroma. Thanks to the pumpkin puree, the muffins turn out surprisingly soft and moist. They are perfect for cozy autumn evenings with a cup of hot tea or coffee. Vanilla sugar adds a light sweetness, while milk and vegetable oil make the texture airy. These muffins are not only delicious but also healthy since pumpkin is rich in vitamins and antioxidants. They make a wonderful dessert for family or a treat for festive tables.

Energy value per serving

• Calories: 252.1
• Proteins: 3.3g
• Fats: 13g
• Carbohydrates: 30.9g

Ingredients

• Wheat flour: 180 g
• Soda: 1 tsp
• Baking powder: 0.5 tsp
• Salt: 0.5 tsp
• Cinnamon: 1.5 tsp
• Ground allspice: 0.5 tsp
• Ground ginger: 0.3 tsp
• Ground nutmeg: 0.3 tsp
• Chicken egg: 2 pc
• Sugar: 200 g
• Vanilla sugar: to taste
• Milk: 60 ml
• Pumpkin puree: 280 g
• Vegetable oil: 120 ml

Cooking steps

1. Mix the dry ingredients: flour, salt, baking powder, baking soda, and spices: cinnamon, ground allspice, ground ginger, and nutmeg. Mix well.

   Required ingredients:

   • Wheat flour: 180 g
   • Salt: 0.5 teaspoon
   • Baking powder: 0.5 teaspoon
   • Soda: 1 teaspoon
   • Cinnamon: 1.5 teaspoon
   • Ground allspice: 0.5 teaspoon
   • Ground ginger: 0.3 teaspoon
   • Ground nutmeg: 0.3 teaspoon

2. Mix the liquid ingredients: oil, milk, eggs, vanilla sugar, and whisk lightly to combine. Then add the pumpkin puree and mix again until smooth.

   Required ingredients:

   • Vegetable oil: 120 ml
   • Milk: 60 ml
   • Chicken egg: 2 pieces
   • Vanilla sugar:  to taste
   • Pumpkin puree: 280 g

3. Now combine the dry and liquid ingredients and mix until smooth.

   Required ingredients:

   • Wheat flour: 180 g
   • Salt: 0.5 teaspoon
   • Baking powder: 0.5 teaspoon
   • Soda: 1 teaspoon
   • Cinnamon: 1.5 teaspoon
   • Ground allspice: 0.5 teaspoon
   • Ground ginger: 0.3 teaspoon
   • Ground nutmeg: 0.3 teaspoon
   • Vegetable oil: 120 ml
   • Milk: 60 ml
   • Chicken egg: 2 pieces
   • Vanilla sugar:  to taste
   • Pumpkin puree: 280 g

4. Fill the molds to about three-quarters full. If the molds are silicone, no greasing is needed. If they are metal, it's better to line them with disposable paper liners.

5. Bake at 220 degrees for 5-10 minutes, then reduce the temperature to 180 degrees and bake for another 15-30 minutes. (Refer to the oven.) Check with a wooden skewer; if it comes out dry, the muffins are ready.