Here we are, another piece of my "muffinmania". I love Fall with its yellow and red leaves covering the streets like soft carpets and the orange of pumpkins delighting our kitchens and... keeping away vampires during Halloween. In this recipe, the sweet pumpkin pulp is enriched by the intriguing touch of exotic spices, like cinnamon, ginger and nutmeg, leaving a wonderful natural spicy fragrance all over the house. Here the recipe of these delicious Ginger-spiced Pumpkin Muffins for your autumn breakfast or "good little moments"...^_^
Ginger-spiced Pumpkin Muffins
(this recipe is taken from cuochepercaso.blogspot.com - makes 12 muffins)
350 g white flour
200 g pumpkin pulp
50 g sugar
50 g cane sugar
3 eggs
150 g butter
1 sachet baking powder
100 ml milk
1 teaspoon powdered cinnamon
1 teaspoon powdered ginger
a pinch of nutmeg
Line muffin pans with paper liners. Cook or steam the pumpkin pulp and mash it with a fork. Melt butter and let is cool. Add sugar and work till the compound gets frothy. Add eggs, flour, baking powder, the mashed pumpkin pulp. Lastly add the spices and milk, stirring gently. Pour the mixture into the paper liners until 2/3 full. Bake for 20-25 minutes at 180 C until the muffins reach the right consistency. Let them cool.
350 g white flour
200 g pumpkin pulp
50 g sugar
50 g cane sugar
3 eggs
150 g butter
1 sachet baking powder
100 ml milk
1 teaspoon powdered cinnamon
1 teaspoon powdered ginger
a pinch of nutmeg
Line muffin pans with paper liners. Cook or steam the pumpkin pulp and mash it with a fork. Melt butter and let is cool. Add sugar and work till the compound gets frothy. Add eggs, flour, baking powder, the mashed pumpkin pulp. Lastly add the spices and milk, stirring gently. Pour the mixture into the paper liners until 2/3 full. Bake for 20-25 minutes at 180 C until the muffins reach the right consistency. Let them cool.
No comments:
Post a Comment