Pumpkin muffins: the recipe for delicious fall sweets – Tale Of Travels

I Pumpkin Muffin they are sweet and light sweets prepared with pumpkin, cinnamon, flour, eggs and sugar. It is therefore a dough reminiscent of classic American muffins enriched with pumpkin pulpa typical ingredient of the fall season widely used in Halloween recipes because it is what is obtained by digging and carving pumpkins on the occasion of October 31st.

Its delicate taste and extreme versatility also make the pumpkin suitable for use in sweet and savory preparations, from appetizers to cakes, accompaniments to pies, as well as, of course, to make those delicious and fragrant muffins. Prepare them for breakfast, to taste or for yours halloween sideboard, perhaps accompanying them with other “monstrous” recipes to impress your guests. So here’s how to prepare them in minutes.

How to make pumpkin muffins

First, wash the pumpkin under running water, then cut it into not too thick slices, with a diameter of about 2-3 centimeters. 1. You can choose to remove the skin now or immediately after cooking: in the second case, it will be easier to remove it.

Place the pumpkin slices on a baking sheet lined with parchment paper 2 and bake at 180°C for 20 minutes.

Once it has softened, remove the skin from the pumpkin 3coarsely chop it and put it in a bowl.

Mash well with a fork until smooth 4.

Separately, whisk the egg in a bowl with an electric mixer, then add the sunflower oil, milk and pumpkin puree and mix until combined. 5.

Sift together the flour, baking powder, sugar and ground cinnamon 6.

Mix the liquid ingredients with the dry ones by quickly mixing the mixture without whisking it too much: you will have to obtain a smooth paste without lumps seven.

Line a 12-cup muffin pan with paper liners and fill the cups to about an inch from the edge 8so that the muffins can rise without coming out of the moulds.

Bake them in a hot oven at 180°C for about 15 minutes. Remove the pumpkin muffins from the oven and immediately remove them from the pan, placing them on a wire rack to dry the base and let them cool 9.

Your pumpkin muffins are ready to eat ten: Serve plain or sprinkled with icing sugar and cinnamon.


Pumpkin muffins can be fortified with the addition of dried fruit such as walnuts, hazelnuts or almonds, made more greedy by chocolate chips or flavored with fresh ginger or a pinch of Nutmeg.

If you prefer, you can replace the milk with the same amount of vegetable milk oh honeyedfor a richer flavor, or with yogurtusing in this case 75 grams.

You can use the muffins as a fluffy base for delicious cupcakes: just cover them with buttercream and decorate them as you wish.


Pumpkin muffins can be stored 3-4 days at room temperature, placed under a bell jar or closed in an airtight container.

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