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.
1
Mix the dry ingredients: flour, salt, baking powder, baking soda, and spices: cinnamon, ground allspice, ground ginger, and nutmeg. Mix well.
- Wheat flour: 180 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Baking 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.
- 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.
- Wheat flour: 180 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Baking 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.
