Pumpkin Muffins
8 servings
40 minutes
Pumpkin muffins are a delicate and aromatic treat that comes from Belgian cuisine. Their taste surprises with a harmonious blend of sweet pumpkin, a hint of sour cream's light acidity, and a pleasant nutty undertone. Raisins add extra sweetness, while their airy structure makes them perfect for morning coffee or evening tea time. This dessert not only delights the palate but also fills the home with warmth thanks to the cozy aroma of fresh baking. In Belgium, pumpkin is often used in desserts, giving them softness and natural sweetness, making such muffins an excellent option for breakfast or a light snack. They can be served warm, complemented with butter or honey to enhance their rich flavor.
1
Mix sour cream, vegetable oil, and egg (i.e., liquid ingredients). Separately mix flour with baking powder and sugar.
- Sour cream: 100 g
- Vegetable oil: 50 ml
- Chicken egg: 1 piece
- Wheat flour: 130 g
- Baking powder: 5 g
- Sugar: 75 g
2
Mix the liquid ingredients with the dry ones (i.e., the sour cream mixture goes into the flour). Do not knead for long, just until combined. Chop the nuts and grate the pumpkin; add both the nuts and pumpkin to the dough. Grease the molds with oil and fill them with dough up to two-thirds.
- Pumpkin: 100 g
- Nuts: 30 g
- Raisin: 30 g
- Vegetable oil: 50 ml
3
Bake at 180 degrees for about 25-30 minutes.