Pumpkin Muffins
Ingredients
- Ingredients
- Dough (for 12 pieces)
- 200 grams Pumpkin (peeled, seedless)
- 100 grams Pecan
- 100 grams cane sugar
- ½ tsp cinnamon
- ½ tsp ground Nutmeg
- ½ tsp ground ginger
- ½ ground cloves
- 2 tsps Baking powder
- ½ tsp baking soda
- 120 grams Pastry flour
- 1 egg
- ½ tsp salt
- 300 grams Buttermilk
- 50 milliliters vegetable oil
- 1 Muffin tin (Or 12 paper baking cups)
- butter (for baking pan)
- Pastry flour (for baking pan)
- 100 grams powdered sugar
- 2 Tbsps lemon juice
- candied Fruit (for garnish)
Preparation steps
Dice the pumpkin flesh coarsely and simmer until tender in a pot of water for about 15 minutes. Drain pumpkin in a colander. Puree the flesh.
Toast pecans in a dry pan and finely chop.
Combine sugar, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, flour, chopped nuts, salt and pumpkin puree in a mixing bowl.
In a separate bowl, whisk the egg, oil and buttermilk. Stir together the wet and dry ingredient until just combined.
Grease the muffins tin with butter and dust with flour. Fill with batter and bake for 20 minutes in an oven preheated to 180°C (approximately 350°F). Remove and let cool.
Stir together the powdered sugar and lemon juice until smooth. Glaze the muffins. Garnish with chopped candied fruit and allow to set before serving.
