Pumpkin muffins

Ingredients for 1 servings:

• 300 g pumpkin flesh
• 150 g butter, soft
• 150 g brown sugar
• 2 eggs
• ½ tsp salt
• 1 tsp vanilla sugar
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ginger powder
• ¼ tsp allspice powder
• 2 tsp baking powder
• n. B. Flour, approx. 150 – 200 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

for 12 muffins

Peel, deseed, and dice the pumpkin. Cook in water or steam until the pumpkin flesh is tender. Then puree with a hand blender. Preheat oven to 190°C (top/bottom heat). Beat butter, sugar, and eggs until fluffy. Mix the pumpkin puree with the spices and stir into the fluffy mixture. Mix the baking powder with the flour and stir into the mixture until a smooth batter forms. Place paper baking cups in a muffin tin or nestle two paper baking cups inside each other. Spoon the batter into the paper baking cups or directly into the greased muffin tin. Bake in the hot oven for about 20-25 minutes. Tip: Once the muffins have cooled, they can be covered with warmed quince jelly and garnished with candy pearls. A fruity accent as a garnish is a must!