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 already told you earlier (I will leave the link at the end of the article).
Stir 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, I 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.