Gingerbread Cookies
30
min
Easy
Pumpkin Muffin
An autumn twist on the softest little treat there is. Just a few simple steps for these pumpkin muffins, and your morning will start with a velvety hug.
- Difficulty
- Easy
- Prep Time
- 100 min
- Cook Time
- 45 min
- Servings
- 6 people
Ingredients
- Baking Soda (250 g box), 1 teaspoon
- pumpkin pulp, 220 g
- flour (type 00), 200 g
- butter, 150 g
- brown sugar, 200 g
- salt, 1/2 teaspoon
- ground cinnamon, 1+1/2 teaspoons
- nutmeg, 1 pinch
- eggs, 2
Method
Cut the pumpkin pulp into cubes and bake it in the oven at 200 °C (390 °F) for about 30 minutes. Once removed from the oven and cooled, blend it and set aside.
In a large bowl, mix together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Melt the butter over low heat. In another bowl, mix the melted butter with the eggs, then add the pumpkin purée.
Combine the wet and dry ingredients and stir until smooth and well blended.
Finally, pour the batter into muffin molds and bake in a preheated oven at 200 °C (390 °F) for 10–15 minutes.
In a large bowl, mix together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Melt the butter over low heat. In another bowl, mix the melted butter with the eggs, then add the pumpkin purée.
Combine the wet and dry ingredients and stir until smooth and well blended.
Finally, pour the batter into muffin molds and bake in a preheated oven at 200 °C (390 °F) for 10–15 minutes.
