Pumpkin Muffins

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By Sneji
October 30, 2020

In the season of beautiful leaves we have a large selection of pumpkins with which we can prepare amazing desserts! Delicious, colorful and with a slight hint of cinnamon, slightly preparing us for Christmas.

Today I made these pumpkin muffins. They are so fragrant and beautiful, they could be a good surprise for your guests or colleagues.

Ingredients

Muffins

  • 125 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 250 g pumpkin puree (recipe is here)
  • 120 ml canola oil
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 250 g cream cheese
  • 120 g unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Muffins

  • Preheat oven to 350° F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg and cloves. Set aside.
  • In another bowl, whisk together the pumpkin puree, canola oil, brown sugar, granulated sugar, eggs and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until evenly combined.
  • Line a 12 count muffin pan with muffins liners.
  • Divide the batter between all 12 cupcake liners.
  • Bake at 350 F for 20 min.
  • You can check if they are ready by inserting a toothpick into the center of the muffins. If the toothpick comes out clean, it means that they are ready.

Cream Cheese Frosting

  • With a handheld mixer beat the cream cheese and butter together until smooth.
  • Add the vanilla extract and powdered sugar and mix until fully combined. Leave in the refrigerator for 15-20 min.
  • Frost the cooled muffins as desired.

Bon Appétit!

Pumpkin Muffins

Today I made these pumpkin muffins. They are so fragrant and beautiful, they could be a good surprise for your guests or colleagues.
Prep Time30 minutes
Cook Time20 minutes
Декорация15 minutes
Course: Dessert
Servings: 12 muffins
Author: Sneji

Ingredients

Muffins

  • 125 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • tsp ground cloves
  • 250 g pumpkin puree
  • 120 ml canola oil
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 250 g cream cheese
  • 120 g unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Muffins

  • Preheat oven to 350° F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg and cloves. Set aside.
  • In another bowl, whisk together the pumpkin puree, canola oil, brown sugar, granulated sugar, eggs and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until evenly combined.
  • Line a 12 count muffin pan with muffins liners.
  • Divide the batter between all 12 cupcake liners.
  • Bake at 350 F for 20 min.
  • You can check if they are ready by inserting a toothpick into the center of the muffins. If the toothpick comes out clean, it means that they are ready.

Cream Cheese Frosting

  • With a handheld mixer beat the cream cheese and butter together until smooth.
  • Add the vanilla extract and powdered sugar and mix until fully combined. Leave in the refrigerator for 15-20 min.
  • Frost the cooled muffins as desired.

Bon Appétit!

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