Incredibly simple recipe for muffins from the series “mix everything in the oven”.
Once upon a time it seemed to me that pumpkin desserts were “one, two and too much”. How wrong I was. Pumpkin puree can be added to most desserts if desired. Of course, pumpkin itself does not have a bright taste, but due to the spices, the dessert becomes completely different.
Today I want to share a recipe for pumpkin muffins with swirls. In America, where the recipe comes from, this effect is called SWIRL - literally it is a whirlpool, swirl or whirl. I’m unlikely to be able to describe this effect in words, so I propose to start cooking.
Step-by-step recipe on how to make pumpkin muffins
Ingredients for 12 muffins:
- Pumpkin puree 190 g
- Eggs 2 pcs
- Sugar 200 g
- Vegetable oil 110 g
- Flour 190 g
- Soda 6 g
- Salt ½ teaspoon
- 2 teaspoons cinnamon
- Nutmeg ¼ teaspoon
- Ginger 1 teaspoon
I need pumpkin puree to make my muffins. How to cook it, I have already told you earlier (I will leave the link at the end of the article).
I mix the puree with the eggs, then add sugar, salt and vegetable oil and mix until smooth.
Sift all dry ingredients through a sieve, add to the dough and mix until smooth. I'll put it aside and start filling.
Filling:
- Curd cheese 230 g
- Eggs 1 pc
- Sugar 70 g
- Vanilla extract ½ teaspoon
All ingredients for the filling should be at room temperature. First, I grind the curd cheese with sugar. When the mass becomes homogeneous, add the egg and mix.
I fill the molds halfway with the dough. Then I add the filling on top. I use a piping bag, but you can just spoon it out.
Using a wooden skewer, I make drawings on the surface of the cupcakes. I send it to bake for 20 minutes at 180 ° C.
After baking, let the cupcakes cool completely so that the curd filling sets and can be served. Let's show what I did.
The cupcakes are very tender and soft. After cooling, the filling became dense and perfectly sets off the taste.
How to make pumpkin puree -to read.