Pumpkin muffins with yogurt cream
8 servings
30 minutes
Pumpkin muffins with yogurt cream are delicate, aromatic treats that perfectly combine warm autumn spices with the lightness of airy cream. Pumpkin gives them softness and natural sweetness, while cinnamon, nutmeg, and ginger create a cozy spicy bouquet. The yogurt cream with ricotta adds a slight tang to the muffins, making the flavor rich and balanced. This dessert comes from European cuisine where pumpkin is often used in baking and creamy creams add special tenderness. Perfect for breakfast or afternoon tea, these muffins delight not only with their taste but also with their festive appearance thanks to the lemon zest decoration. Easy to make yet exquisite in flavor – they offer a cozy moment of enjoyment to everyone.
1
Preheat the oven to 180 degrees.
2
Mix flour, baking powder, soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix softened butter and sugar, add egg white, then pumpkin puree, milk, and 0.5 teaspoons of vanilla. Incorporate dry ingredients and mix well.
- Wheat flour: 0.5 glass
- Baking powder (raising agent): 0.3 teaspoon
- Baking soda: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Ground ginger: pinch
- Ground nutmeg: pinch
- Salt: pinch
- Butter: 2 tablespoons
- Sugar: 0.3 glass
- Egg white: 1 piece
- Pumpkin puree: 0.3 glass
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon
3
Divide the dough into 8 small paper muffin cups, filling them three-quarters full. Place on a baking sheet and bake for 10-15 minutes until done.
4
In a small bowl, beat the ricotta, margarine, and powdered sugar with a mixer until creamy. Add the yogurt and the remaining vanilla. Beat well again.
- Ricotta cheese: 2 tablespoons
- Margarine: 2 teaspoons
- Icing sugar: 2 tablespoons
- Yoghurt: 2 tablespoons
5
Cool the muffins and decorate with cream and thinly sliced lemon zest.
- Lemon: 1 piece
