Makes about 12 muffins:
- 1 3/4 all-purpose flour
- 250 g pumpkin (you can use pumpkin puree or simply make it yourself!)
- 1 1/4 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup oil (any oil that has no specific flavor)
- 50 g walnuts
- 2 tbspns milk
- 1 1/2 tspn baking powder
- 3/4 teaspoon cinnamon
- 1 tsp gingerbread or pumpkin pie spice mix (you can use whichever you have or prefer!)
- a pinch of salt
If you have a piece of raw pumpkin (not canned puree), you have to cut it into small cubes and bake them in the oven preheated up to 170ºC (338ºF) for about 25 minutes. After that, you have blend it until solid and you use it just as well as already prepared puree!
In a large ball, mix 2 eggs with sugar until foamy. Pour in flavorless oil, then add in pumpkin puree and mix everything well again. In a separate bowl, mix flour, salt, baking powder and all the spices. Sift it into the egg-mixture. Pour in some milk and combine everything well.
In a dry pan, roast some walnuts (be careful- don’t burn them!). Try to remove as many bitter peels as you can. Chop the nuts into smaller pieces. Add them into the batter and mix them in.
Preheat the oven up to 180ºC (356ºF). Bake for about 20 minutes (keep an eye on them!) Enjoy!
What is better than having an afternoon tea with your friends on a chilly autumn’s day?
You can serve these muffins with some whipped cream, frosting, jam, yogurt or vanilla ice cream… Improvise bravely! These muffins are simply delicious!
Entertaining Kitchen 