It’s PUMPKIN TIME! 🙂
The weather here is getting more colder these days. At times like this, you just want something really warm and yummy to make you feel all cozy. Which is exactly why I want to share with you my Pumpkin Muffins recipe.
These muffins are absolutely moist, fluffy and not too sweet. Like I have mentioned in my other dessert posts, I don’t really like to add too much sweet into my desserts. They are made with homemade pumpkin puree, Greek yogurt, warm spices and drizzled with honey.
To make things even better they have no oil or butter in them. I love using Greek yogurt in my cooking, be it for savory or sweet dishes. Adding Greek yogurt results in really soft and moist muffins.
HOW TO MAKE PUMPKIN PUREE :
Cut the pumpkin in half, remove the seeds. Cut the outer skin and chop the pumpkin into medium sized pieces. Steam for 30 minutes. Mash them with a fork and there you have it, a smooth pumpkin puree.
The spices add so much depth and flavor to these muffins, it just hits the spot! Your kitchen will smell like a dream once you bake them. I didn’t use store bought pumpkin spice mix. I added some ground cardamom, cloves and cinnamon. You can also add some nutmeg and ginger too if you like.
These muffins are great for breakfast or for a snack. Just drizzle some honey on top and dig in.
With Halloween almost here, it’s the perfect time to make these yummy muffins.
HAPPY BAKING !! 🙂
Total : 50 Mins
Prep : 30 Mins
Cooking : 18 Mins
Yields 12 muffins
- All purpose flour/plain flour – 2 Cups
- Ground cardamom – ¼ Tsp
- Ground cinnamon – ¼ Tsp
- Ground cloves – ¼ Tsp
- Baking powder – 1 Tsp
- Baking soda – ½ Tsp
- Pumpkin puree – 1 Cup (Pumpkin steamed and pureed)
- Eggs – 2
- Vanilla sugar – 1 Packet, 8 grams (Alternative: Vanilla bean paste)
- Sugar – 1/3 Cup (½ Cup if using vanilla bean paste)
- Salt – ¼ Tsp
- Greek Yogurt – 150 grams
Honey – to drizzle over the muffins
- Preheat oven to 180°C. Line muffin tray with paper liners.
- In a bowl, mix in all the dry ingredients and set aside.
- In another bowl, whisk together all the wet ingredients.
- Pour the wet ingredients into the dry and gently fold until well combined. Do not over mix the batter.
- Divide the batter among 12 muffins cases. Pour about a tablespoon and a half of batter into each muffin case. Bake for 18 minutes or until a skewer inserted comes out clean.
- Cool them for 5 minutes inside the tray. Remove and let them cool on a wire rack. Drizzle with honey and serve.