Pumpkin muffins with walnuts and kefir
12 servings
60 minutes
Pumpkin muffins with walnuts and kefir are cozy autumn baked goods that combine the rich aroma of spices and the tender texture of pumpkin puree. Their history begins in traditional European cuisine, where pumpkin is often used to create soft and moist desserts. Kefir makes the dough airy, while walnuts add a crunchy texture and nutty flavor. These muffins are perfect for breakfast or a cozy tea time, especially on cool days. With their moderately sweet taste, they pair wonderfully with honey or butter. Baked to a golden crust, they fill the home with warmth and aroma, creating an atmosphere of comfort and homeliness.
1
Prepare the pumpkin: cut in half, cover with foil, and bake in the oven at 175 degrees for 1-2 hours until soft. Scoop out the pumpkin flesh and puree it with a blender.
- Pumpkin puree: 450 g
2
Preheat the oven to 175 degrees. Prepare the muffin pan - grease with butter and dust with flour or line with paper liners.
- Wheat flour: 375 g
3
Mix the dry ingredients: flour, baking powder, soda, and spices (cinnamon, ginger, nutmeg).
- Wheat flour: 375 g
- Baking powder: 2 teaspoons
- Soda: 0.5 teaspoon
- Spices: 1 teaspoon
4
In a larger bowl, combine butter, puree, kefir (or yogurt), add eggs one by one, and add sugar. Set aside some nuts for decoration and add the rest to the bowl. Mix in the dry ingredients (don't overdo it).
- Vegetable oil: 110 ml
- Pumpkin puree: 450 g
- Kefir 3.2%: 245 ml
- Chicken egg: 3 pieces
- Sugar: 200 g
- Walnuts: 100 g
5
Place the dough in a mold, sprinkle with nuts (the ones set aside earlier) and sugar on top. Bake for 35-40 minutes. Remove and cool for 5 minutes on a rack.
- Walnuts: 100 g
- Sugar: 200 g