To prepare aromatic pumpkin muffins, you will need pumpkin purée – how to make it? To prepare the semi-finished product, it is best to choose Hokkaido, butternut or muscat pumpkin – they have a delicate, sweet taste and little water.
First, wash the vegetable, cut it in half, remove the seeds and fibers, and then cut it into smaller pieces. Place them on a baking tray lined with baking paper (you can sprinkle them with a little oil) and bake at 180 degrees Celsius for about 35-45 minutes until the flesh is soft (you can easily pierce it with a fork). Remove the pumpkin and let it cool, then separate the flesh from the skin and blend into a smooth purée.
The prepared mass can be used immediately for baking muffins. If you don’t use it all, you can store it in the fridge for up to 3 days or freeze it for 2-3 months.
Ingredients:
- 420 g purée pumpkin,
- 250 g of wheat flour,
- 150 g of brown sugar,
- 100 g of white sugar,
- 75 ml rapeseed oil,
- 50 ml of cream 18%,
- 2 eggs, size L or XL,
- 2 teaspoons of cinnamon,
- 2 teaspoons of vanilla extract,
- a teaspoon of baking soda,
- a teaspoon of baking powder,
- 1/2 teaspoon of salt,
- 1/4 teaspoon nutmeg,
- 1/4 teaspoon of cardamom.
Crumble:
- 50 g of wheat flour,
- 50 g of brown sugar,
- 50 g butter.
How to do it:
In a large bowl, mix wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom. Mix with a whisk and set aside.
In a separate bowl, beat brown sugar, sugar, vegetable oil and sour cream. Mix until smooth, then add eggs, vanilla extract and pumpkin puree. Mix until ingredients are combined.
Add flour and mix until there are no more lumps in the mixture.
Prepare the crumble by mixing all the ingredients until it has the consistency of wet sand.
Line the muffin tin with cupcake liners. Pour the dough into each mold, up to about 3/4 of the height. Sprinkle the top with crumble.
Put the pumpkin muffins in an oven preheated to 220 degrees Celsius and bake for 5 minutes. Then reduce the temperature to 180 degrees Celsius and continue baking for approx. 16-18 minutes, until the stick is dry.
Remove the cupcakes and cool completely before serving.
Source: Terazgotuje.pl
