Pumpkin muffins in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pumpkin muffins in the oven? Prepare your food. Remove the eggs from the refrigerator in advance so that they warm up - then the sugar in them will melt faster. If you didn’t have time to do this, then put them in warm water for about 5 minutes. You can use any nuts, I took walnuts. But add spices to taste, you can exclude them from the composition.

2. STEP 2

   

   Wash the pumpkin and cut off the required amount. Peel it. And just weigh it now - you will need 300 grams of pulp. Grate the pumpkin on a coarse grater.

3. STEP 3

   

   Place the grated pulp in a bowl or container and microwave. Cook the pumpkin on maximum power for 5 to 10 minutes, depending on the features of your microwave. Or bake the pulp in the oven for 15 minutes at 200°C.

4. STEP 4

   

   The pumpkin should become soft. Mash it into a puree. I managed to do this with a spoon, you can break through the pulp with a blender. Leave the puree to cool.

5. STEP 5

   

   Lightly fry the nuts in a dry frying pan - they will become more aromatic. Grind them to fine crumbs in any way - with a blender, knife or, like me, in a mortar.

6. STEP 6

   

   Sift the flour into a bowl. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Add baking powder, a pinch of salt (it will brighten the taste) and spices, if you are using them. Mix dry ingredients with a whisk.

7. STEP 7

   

   Beat the eggs into another bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Start beating them, adding sugar in portions. When they beat to a fluffy light mass, without ceasing to beat, pour in odorless vegetable oil. Stir until smooth.

8. STEP 8

   

   Add the cooled pumpkin puree to the egg mixture and stir it in.

9. STEP 9

   

   Add dry ingredients. Knead the dough with a whisk. Do not stir it for a long time, just make sure that the dry lumps disappear - then the muffins will turn out fluffier. With long kneading, gluten will develop in the flour, which will make the baked goods dense.

10. STEP 10

    

    Add nuts to the dough. I divided it into two parts and did not add it to one. Stir.

11. STEP 11

    

    Take muffin tins, thick or paper capsules. Place the soft ones in a special muffin pan. Divide the dough into the molds, filling them a little more than 2/3 full. I got exactly 12 pieces.

12. STEP 12

    

    Bake the muffins for 25-35 minutes in the oven at 180°C. The exact time will depend on the features of your oven. Check doneness with a toothpick - it will come out dry from the center.

13. STEP 13

    

    Prepare the cream. For it, take any creamy soft cheese. It is better to use powdered sugar rather than sugar - it will dissolve in the cream faster.

14. STEP 14

    

    Grate the zest from half a lemon. Don't touch the white part, it's bitter.

15. STEP 15

    

    Combine cheese, powder and half the grated zest. Stir the ingredients by gradually adding lemon juice. Adjust its quantity to your taste. The cream should become soft and homogeneous.

16. STEP 16

    

    Spread the cream over the muffins (you can do this while they are still warm). Sprinkle the remaining zest on top. Serve to the table. Bon appetit!

Comments on the recipe

Natalia M

11.09.2023

4.9

Now is the pumpkin season, which means you definitely need to bake pumpkin muffins in the oven! According to the recipe, you need to take 300 g of pumpkin, I increased this amount to 500 g. Accordingly, the amount of other ingredients also increased thanks to the convenient calculator on the site. I steamed the pumpkin and then pureed it with an immersion blender to a smooth puree. I added lemon zest to the dough instead of cinnamon. I didn’t add walnuts, the children wouldn’t eat it then) I decided to put pieces of nuts on top, and put almonds on some of them. The dough turned out to be quite thick, almost like a biscuit. I got exactly 20 muffins, they baked for 35 minutes. The muffins look and taste simply magical! They are so bright and sunny! The inside is porous, fluffy, light. They taste sweet, and the lemon is also refreshing for me. The pumpkin itself is not felt at all. Simply amazing taste. It goes well with walnuts. Next time I'll try adding mint, I think it will work well too. I didn’t make a cream cap because of the difficulties in transporting the muffins to the party site. I think they would have turned out even tastier with cream. Thank you very much for the detailed and successful recipe!

Bun

11.09.2023

4.9

Thanks for the oven baked pumpkin muffins recipe! I will try! Instead, I'll give you this recipe:

Crazy KARAMEL

11.09.2023

5

Wonderful pumpkin muffins! I softened the pumpkin and steamed it, it turned out delicious!

Oxana

11.09.2023

5

They are perfect, made with nuts. So moist and soft! My son loved it. Thanks for the delicious recipe.