Pumpkin muffins

Bake pumpkin muffins – 2 delicious recipes


Most people know and love the giant orange vegetables from savoury recipes. Pumpkin muffins are a sweet alternative. And there you have it. 2 delicious ideas.

Pumpkin muffins – recipe with apples and almonds

A particularly moist recipe uses apple and lemon. For 12 tasty pumpkin muffins, you'll need the following ingredients:

  • 150 g pumpkin
  • 1 lemon (juice and grated peel)
  • 1 sour apple
  • 75 g ground almonds
  • 125 g sugar
  • 150 g flour
  • 120 ml milk
  • 100 g sugar
  • 80 ml oil
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla sugar
  • 12 paper muffin cases

It's really easy to prepare. First preheat the oven to 180°C and lay the muffin cases on a tray. Everything ready? Finely grate the pumpkin flesh and quarter and core the peeled apple. Finely grate the apple pieces and then drizzle the fruit with lemon juice. This prevents it turning brown. Next, mix the flour, baking powder, almonds, lemon zest and the grated ingredients. Beat the eggs in another bowl. Also add sugar, milk, oil and vanilla and stir with a mixer or whisk the whole thing. You're almost done: just fold the fruity mass into the dough and then fill the muffin cases. Finally, scatter the chocolate drops over them and let your pumpkin muffins bake in the oven for approximately 20 to 25 minutes until golden brown.

Pumpkin muffin recipe with orange liqueur

Do you fancy the adult version? This contains a regular shot of orange liqueur. Here's the list of ingredients for 12 muffins:

  • 400 g pumpkin
  • Juice of half a lemon
  • 70 ml orange liqueur
  • Half a teaspoon of ground vanilla
  • 130 g sugar
  • 300 g flour
  • 2 heaped teaspoons baking powder
  • 60 g melted butter
  • 90 g ground peeled almonds
  • 3 eggs
  • Pinch of salt
  • 12 paper cases
  • 1 x 12-cup muffin baking tray (or muffin cases)

First prepare the pumpkin. Tip: use Hokkaido squash. With this variety, you can also eat the peel. Remove the pips from the cleaned fruit and cut into very small cubes. Cook the pumpkin with the vanilla, lemon juice, liqueur, sugar and 100 ml of water. After five minutes in a covered pot over a medium heat, the ingredients will be al dente. Remove the pot from the heat and let the mixture stand for another two hours.

After waiting for two hours, place the paper cases on the tray. Drain the pumpkin flesh in a sieve. Add 80 ml of water. Mix the flour, baking powder and almonds together. In another bowl, beat the eggs with the sugar and a pinch of salt until creamy. Beat the pumpkin water and the melted butter. Next, mix the pumpkin flesh with the flour mixture and fold the whole thing into the egg mixture. The dough is now ready and you can fill the cases on the tray. After 20 to 25 minutes in a 180°C preheated oven, your delicious pumpkin muffins will be golden yellow and just need to cool down a little before you can enjoy them.