Pumpkin muffins with walnuts
5 servings
50 minutes
Pumpkin muffins with walnuts are a delicate and aromatic treat from French cuisine. Their warm spicy aroma, combining notes of cinnamon and nutmeg, fills the home with the coziness of autumn evenings. Pumpkin puree gives the batter a velvety softness, while walnuts add a crunchy texture and rich nutty flavor. These muffins are perfect for breakfast or afternoon tea, harmonizing beautifully with aromatic coffee or hot chocolate. They can be served warm, fresh from the oven, enjoying the rich taste of natural ingredients. The ease of preparation makes this recipe ideal even for baking beginners, while its delightful flavor is a wonderful addition to any table.
1
Preheat the oven to 180 degrees. Grease the muffin pan with butter.
- Vegetable oil: 0.8 glass
2
In a bowl, mix both flours, baking powder, spices, and soda.
- Coarse-ground flour: 1.5 glass
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 2 teaspoons
- Pumpkin pie spice: 1 tablespoon
- Baking soda: 0.5 teaspoon
3
In a large bowl, beat the butter, pumpkin puree, yogurt, eggs, and 1 cup of sugar. Add 1 cup of nuts and the dry ingredients. Gently mix.
- Vegetable oil: 0.8 glass
- Pumpkin puree: 2 glasss
- Fat-free natural yoghurt: 1 glass
- Chicken egg (large): 3 pieces
- Brown sugar: 1.1 glass
- Crushed walnuts: 1.5 glass
4
Place the dough in molds and sprinkle with the remaining nuts and sugar.
- Crushed walnuts: 1.5 glass
- Brown sugar: 1.1 glass
5
Bake for about 35–40 minutes until done.
