Delicious pumpkin muffins with pumpkin puree

Ingredients for 1 servings:

• 1 small pumpkin(s)
• 120 g butter
• 100 g whole cane sugar or coconut blossom sugar
• 2 egg(s) or egg substitute made from 2 tbsp flax seeds + 6 tbsp water
• 130 g flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 pinch of salt
• n. E. Skyr (vanilla skyr) or vanilla quark
• cereals, puffed
• maple syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

makes 7 muffins

For the pumpkin puree, halve the pumpkin and remove the seeds. Place the pumpkin halves, open-side down, on a baking sheet and bake in a preheated oven at 200°C for about 40 minutes, until the pumpkin is soft and the skin is wrinkled. Remove and let cool slightly. Scoop out the pumpkin flesh with a spoon and weigh out 250g for the muffins. Line a muffin tin with baking cups and preheat the oven to 175°C fan/convection oven. Melt the butter and let cool. Place the granulated sugar in a bowl and mix thoroughly with the melted butter. Add the two eggs (or two flaxseed “eggs” made from 2 tablespoons of flaxseed + 6 tablespoons of water) one at a time and mix well. Then stir the cooled pumpkin puree into the mixture. Combine the flour with the baking powder, cinnamon, nutmeg, and salt and fold the flour mixture into the batter. Fill the muffin cups two-thirds full with batter and bake on the middle rack of the preheated oven for about 20-25 minutes. Before removing, do the toothpick test. If no more batter sticks to the toothpick, the muffins are done. These pumpkin muffins taste delicious when garnished with a dollop of vanilla skyr or quark, sprinkled with puffed cereal, and drizzled with a little maple syrup before serving.