Pumpkin Cinnamon Muffins
12 servings
90 minutes
Pumpkin and cinnamon muffins are a true autumn treat that combines the sweet softness of pumpkin with the warm spice of cinnamon. This recipe, inspired by Russian traditions of using pumpkin in baking, offers coziness and rich flavor. The light coconut batter adds airiness, while the berry sauce adds a sweet-tart note that highlights the rich aroma of cinnamon. These muffins are perfect for family tea gatherings, meetings with friends, or as a home dessert on cool evenings. They not only delight with their taste but also provide a sense of comfort and warmth, reminiscent of traditional autumn celebrations and home gatherings.
1
Peel the pumpkin and chop it finely.
- Pumpkin: 1 piece
2
Grate the pumpkin on a fine grater or chop it in a food processor.
- Pumpkin: 1 piece
3
Combine the eggs and coconut flour.
- Chicken egg: 3 pieces
- Coconut flour: 1 glass
4
Melt the butter in a water bath.
- Butter: 50 g
5
Dissolve the soda with boiling water.
- Baking soda: pinch
- Boiling water: 10 ml
6
Add 1 cup of sugar to the dough.
- Sugar: 1 glass
7
Add cinnamon to the dough.
- Berry sauce: 1 teaspoon
8
Add chopped pumpkin to the dough and mix.
- Pumpkin: 1 piece
9
Distribute the dough into the molds.
10
Place the molds in the preheated oven at 180 degrees.
11
Take out of the oven after 45 minutes.
12
Chill and decorate with berry sauce for serving.
- Berry sauce: 1 teaspoon
