Pumpkin muffins

Ingredients for 12 servings:

• 350 g pumpkin flesh
• 100 g apricot(s), dried
• 150 g almond(s), chopped
• 150 g butter, soft
• 150 g powdered sugar
• 2 tsp cinnamon
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 180 g flour
• 2 tsp baking powder
• 150 g apricot jam
• possibly powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Coarsely grate the pumpkin flesh and finely dice the apricots. Mix both with the almonds. Cream the butter with the powdered sugar, cinnamon, and vanilla sugar, along with a pinch of salt, until fluffy. Beat the eggs, one at a time, into the butter. Fold the pumpkin mixture into the butter. Sift the flour and baking powder over the mixture and fold in. Divide the batter between the muffin tins. Bake at 180°C (350°F) for about 30 minutes. Warm the apricot jam and spread it lightly over the muffins. Alternatively, you can also sprinkle the muffins with a little powdered sugar.