John Myers
Pumpkin Muffins
The perfect pumpkin muffins recipe with a picture and simple step-by-step instructions.
Casting and decoration
- 2 Eggs
- 100 gr Birch sugar
- 80 g Rapeseed oil
- 1 teaspoon Vanilla flavor
- 1 Pr Salt
- 100 g Spelled flour 630
- 60 g Ground almonds
- 0,5 teaspoon Ground cinnamon
- 1 teaspoon Tartar powder
- 3 tbsp Powdered sugar
- 1 tbsp Lemon juice
- Chocolate sprinkles + sugar sprinkles
- Beat eggs, vanilla flavor and sugar until creamy, then slowly stir in the oil. Mix the flour, almonds, salt, cinnamon and baking powder and carefully stir into the egg cream. Finally fold in the finely grated pumpkin. Line a muffin tin with paper liners and pour the mixture evenly into the liners. This works best with an ice cream scoop.
- Bake the muffins on the lower rail at 175 ° C – fan-assisted – for approx. 25 minutes. Then leave to cool in the tin for about 10 minutes and then place on a wire rack.
- Mix the powdered sugar with lemon juice, so that a thick mass is formed. Dip in the muffins, let them drain and then sprinkle with the sprinkles of your choice.
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