Pumpkin muffins are a great change on the table in autumn. Hokkaido pumpkins are not only suitable for pumpkin soup, but for many other delicious pumpkin recipes.
Baking pumpkin muffins
For these delicious muffins you need the following ingredients:
- one hundred and fifty grams of soft butter
- as much brown sugar
- two hundred grams of flour with two teaspoons of baking powder
- half a teaspoon of salt
- a teaspoon of vanilla sugar
- a teaspoon of cinnamon
- a pinch of nutmeg
- a quarter teaspoon of ginger powder
- as much allspice and
- three hundred grams of pumpkin flesh (Hokkaido).
Before you start making the pumpkin muffins, you first need to peel the pumpkin (or choose organic pumpkin) and remove the seeds, dice the flesh and cook it. It should be soft enough to be easily pureed.
Bake and have your Halloween decorations ready at the same time
- For the pumpkin muffins, beat the butter, sugar and eggs until fluffy, then fold in the pureed pumpkin flesh and add the spices.
- Then add the flour and baking powder. Now stir the batter for the pumpkin muffins until it forms a homogeneous mass.
- To bake, place paper cups in a muffin tin and fill the batter into the cups using two tablespoons.
- The pumpkin muffins are baked at 190 degrees for about twenty minutes.
What tastes really delicious with it is homemade quince jelly. You can simply spread it on top of the muffins.
Once the Hokkaido pumpkin has been skillfully hollowed out, the children can decorate it. Simply carve or paint on a mouth, eyes and nose - and the Halloween decoration is perfect.
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