Pumpkin muffins

Ingredients for 12 servings:

• 300 g pumpkin flesh
• 150 g butter
• 200 g brown sugar
• 2 eggs
• 100 g sour cream
• 250 g flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 pinch of nutmeg
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel and deseed the pumpkin. I used a Hokkaido pumpkin, as the skin is edible. Cut the pumpkin into pieces and cook with a little water and a pinch of salt for about 10-15 minutes, depending on the pumpkin, until soft. Then puree the pumpkin and weigh out 300g of it. Line a muffin tin with paper baking cups. Preheat oven to 180°C. Beat the butter and brown sugar with a hand mixer on high for 5 minutes until creamy. Add one egg at a time and beat just until combined. Stir in the sour cream. In a second bowl, combine the remaining dry ingredients and mix well. Then fold the flour mixture into the wet mixture with a wooden spoon or spatula. Do not use a hand mixer and only mix until combined. Then fold in the pumpkin puree. You can now fill the batter into the molds. Bake the pumpkin muffins for 20-25 minutes until golden brown.