pumpkin muffins

We’re already in the middle of autumn. Oh man oh man that went pretty fast. Actually, that’s not my time, the only bright spots are the beautiful colored leaves and the sunsets. And my birthday makes the fall a little bit more bearable. 😉
To spite of everything and to pay tribute to this time of the year I’ll cook something of pumpkin. And connected to my birthday next week I decided to go for muffins. Pumpkin Muffins. Honestly I have never tried these so far, but I’m very happy with it. Especially my little extra, the caramelized pumpkin seeds make the recipe unique and delicious.
This allows it to endure the fall.

If you like you can still conjure up a suitable Halloween Decoration on the muffins and they’re perfect for the spooky festival.

Kürbismuffins-pumpkin-muffins-recipe

For the puree core the hakkaido pumpkin and cube it. Cook the pumpkin with a lot of water an a pinch of salt for about 15 minutes. Gather a bit cooking water (about ¼ cup) and drain the cooked pumpkin. Now just mix the water and the pumpkin and blend till its a smooth puree. Batter the butter and the sugar for several minutes. Add the eggs slowly and continue stirring. Mix the flour with the natron and the cinnamon and stir it with the butter-egg mass. At last mix all with the pumpkin puree and the yoghurt. Divide the dough to 12 muffin tins and bake them at 250°F for about 25 minutes. In the meantime boil the brown sugar together with the water and some cinnamon in a pan until the sugar is caramelized. Add the pumpkin seeds continue boiling till all water is evaporated. Add some butter and stir it under the seeds. Pour the caramelized seeds on to a greased baking paper an let them cool down. Remove the muffins from the oven let let them cool down as well. Make some icing with icing sugar and some water. Now just spread the muffins with the icing and decorate them with the caramelized pumpkin seeds.

Kürbismuffins-pumpkin-muffins-1

 

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pumpkin muffins

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 muffins

Ingredients

DOUGH:

  • 10,5 oz pumpkin puree
  • 5 oz butter
  • 2 eggs
  • 7 oz brown sugar
  • 8,8 oz flour
  • 3,5 oz yoghurt
  • 1 tsp natron
  • 1 tsp cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt

CARAMELIZED SEEDS:

  • 3,5 oz brown sugar
  • 3,5 oz pumpkin seeds
  • 1 tsp butter
  • 1/4 cup water

Instructions

  1. For the puree core the hakkaido pumpking and cube it. Cook the pumpkin with a lot of water an a pinch of salt for about 15 minutes.
  2. Gather a bit cooking water (about 1⁄4 cup) and drain the cooked pumpkin. Now just mix the water and the pumpkin and blend till its a smooth puree.
  3. Batter the butter and the sugar for several minutes. Add the eggs slowly and continue stirring. Mix the flour with the natron and the cinnamon and stirr it with the butter-egg mass. At last mix all with the pumpkin puree and the yoghurt.

  4. Divide the dough to 12 muffin tins and bake them at 250°F for about 25 minutes.
  5. In the meantime boil the brown sugar together with the water and some cinnamon in a pan until the sugar is caramelized. Add the pumpkin seeds continue boiling till all water is evaporated. Add some butter and stirr it under the seeds.

  6. Pour the caramelized seeds on to a greased baking paper an let them cool down.
  7. Remove the muffins from the oven let let them cool down as well.
  8. Make some icing with icing sugar and some water.
  9. Now just spread the muffins with the icing and decorade them with the caramelized pumpkin seeds.

 

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