Pumpkin Muffins
Category: Desserts
Servings: 4 muffins
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin | 225g |
| Butter | 150g |
| Brown Sugar | 100g |
| Honey | 90g |
| Egg | 1 |
| Salt | 1 pinch |
| Baking Soda | 1 teaspoon |
| Nutmeg | To taste |
| All-Purpose Flour | 200g |
| Ground Cinnamon | ½ teaspoon |
Instructions
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Prepare the Pumpkin:
- Start by cleaning and washing the pumpkin thoroughly. Remove the skin and seeds, then slice the pumpkin into 2-3 cm thick pieces.
- Wrap the pumpkin slices in two layers of aluminum foil, forming a “packet” to keep the moisture in.
- Place the foil-wrapped pumpkin in the oven and bake at 200°C (390°F) for about 1 hour, or until the pumpkin becomes tender and soft.
-
-
Cool and Mash the Pumpkin:
- Once the pumpkin is soft, carefully remove it from the oven and open the foil packet to allow the pumpkin to cool down. After cooling, mash the pumpkin until smooth.
-
Prepare the Butter Mixture:
- In a stand mixer, use the paddle attachment to cream the butter until soft and smooth. If you don’t have a stand mixer, a hand mixer will work as well.
- Gradually add the brown sugar, followed by the honey (or molasses if preferred), and the mashed pumpkin. Continue to mix until everything is well incorporated, and you achieve a creamy consistency.
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Mix the Dry Ingredients:
- In a separate bowl, sift the all-purpose flour with the baking soda. Add the salt, cinnamon, and nutmeg to the mixture, and stir until the dry ingredients are well combined.
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Combine Wet and Dry Ingredients:
- With the stand mixer running, gradually add the dry ingredients to the wet mixture, mixing for a few minutes until the batter is smooth and well-blended.
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Prepare the Muffin Pan:
- Line a muffin tray with paper liners for easy removal. If you prefer, you can grease the tray with butter or cooking spray.
- Using a piping bag with a plain tip, carefully fill each muffin cup with the pumpkin batter. Distribute the batter evenly, ensuring each cup is about 3/4 full to allow room for rising during baking.
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Bake the Muffins:
- Bake the muffins in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top and slightly springy to the touch.
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Cool and Serve:
- Once baked, remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve warm, or store in an airtight container to keep them fresh for several days.
These delicious pumpkin muffins are perfect for breakfast, a snack, or a cozy dessert. With their fragrant mix of spices and the natural sweetness of pumpkin, they’re sure to bring a touch of fall to your kitchen no matter the season. Enjoy!
