Pumpkin muffins with apples

Ingredients for 1 servings:

• 300 g pumpkin flesh
• 1 tsp sugar, brown
• some orange peel, grated
• some lemon zest, grated
• 1 piece(s) cinnamon stick(s)
• ¼ tsp clove powder
• 50 g flour
• 35 g sugar
• 35 g butter
• 200 g flour
• 250 g sugar
• 2 tsp gingerbread spice
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg(s)
• 60 ml vegetable oil
• 125 g apples

Instructions

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

enough for 12 muffins

Place the pumpkin flesh on a large piece of aluminum foil. Add the sugar, orange and lemon zest, cinnamon stick, and cloves. Wrap the pumpkin in foil and bake in a preheated oven (top/bottom heat: 200°C, Gas Mark 4, Fan: 180°C) for about 40 minutes. Remove from the foil, drain well, and discard the spices. Purée the flesh, without any liquid, in a blender. For the crumble, combine the flour, sugar, and butter and rub between your fingers until crumbly. For the batter, combine the flour, sugar, spices, baking soda, and salt in a large bowl. Whisk the egg. Add to the batter along with the pumpkin puree and oil and stir in. Peel, quarter, and core the apples. Cut into small cubes and stir into the pumpkin batter. Place a paper baking cup in each well of a 12-hole muffin tin. Fill the molds 2/3 full with batter, spread the crumbles on top and bake in the preheated oven (top/bottom heat: 180°C, gas mark 3, fan oven: 160°C) for about 35 – 40 minutes.