We’re back in action after a few years’ hiatus (moving, job changes, marriage—you know, the usual stuff!). To make it up to you, we’re sharing these delicious pumpkin muffins. I recommend using “large” muffin tins or liners so the center stays a little “moist”—it’s much more satisfying that way! The recipe serves 12 people and is very easy to follow.
Pumpkin Muffins
Ingredients
- 370 g Type 00 flour
- 3 eggs
- 50 ml vegetable oil (corn or sunflower)
- 120 g brown sugar
- 75 ml milk
- 500 g pumpkin
- 8 g yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 pinch of salt
Directions
Cook the pumpkin by steaming or baking it: I cut it into small cubes (1/2 cm) and baked it for 20 minutes at 160°C.
Place the cooked pumpkin in a bowl, where you’ll then blend it until it becomes a puree, and let it cool slightly.
In the meantime, adjust the oven temperature to 190°C (conventional oven) and prepare two bowls.
In a bowl, combine the flour, baking powder, cinnamon, ginger, sugar, and salt, and mix with a spoon.
In the second bowl, add the pumpkin puree, eggs, milk, and oil; mix everything together.
Once combined, pour the contents of the second bowl (the one with the pumpkin puree) into the first mixture (the flour).
Fold in the ingredients using a spatula, mixing from the bottom up.
Pour the batter into buttered molds or, as I did, into molds lined with paper cups, and bake in the oven (remember: 190°C conventional) for 15–20 minutes.
Always do the toothpick test!
