Pumpkin Walnut Muffins

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Place pumpkin puree in a large bowl.

2. STEP 2

   

   Add sugar (you can use either white or brown)

3. STEP 3

   

   Add sunflower oil.

4. STEP 4

   

   Pour in milk

5. STEP 5

   

   Using a whisk, mix everything well

6. STEP 6

   

   Add chicken egg

7. STEP 7

   

   Then add baking soda, salt, ground cinnamon, ground ginger and ground nutmeg. Mix everything well until smooth

8. STEP 8

   

   Add some of the flour to the pumpkin mixture. Mix with a whisk until smooth. Then pour the rest of the flour into the bowl and use a silicone spatula to knead the dough (if you don’t have a silicone spatula, use a fork or spoon, but do not stir the dough with a whisk, as it will be difficult to remove the finished dough from it later)

9. STEP 9

   

   Chop the walnuts with a knife (do not chop the nuts too finely or too coarsely). Add the chopped walnuts to the dough and mix well

10. STEP 10

    

    Grease the muffin tin with vegetable oil (if you are using paper muffin tins, just place them in the tins, you don’t need to grease them. If you are using a silicone mold, I still recommend lightly greasing it with oil)

11. STEP 11

    

    Divide the dough evenly among the molds.

12. STEP 12

    

    Lightly shake the pan and tap on the counter to distribute the batter more evenly. Then place the pan in a preheated oven at 180 C and bake the muffins for 40 minutes.

13. STEP 13

    

    You can check the readiness of the muffins using a wooden toothpick or a stick (insert the toothpick into the center of the muffin, if the toothpick is dry and there is no dough left on it, then the muffins are ready) Remove the finished muffins from the oven and let them cool. Remove the cooled muffins from the mold and serve with tea or coffee :)