Recipes
Pumpkin Muffins
The pumpkin is from my own garden, and I used it to make these delicious muffins. It’s a simple recipe that’s perfect for fall. You can use either dried or shelled pumpkin seeds from the store or the fresh seeds from the edible pumpkin you used for this recipe. The store-bought seeds are ready to eat right away. For the fresh seeds, first clean them, let them dry, and then roast them in the oven for 10 to 20 minutes, optionally with a little oil and salt. This makes them deliciously crispy and extra flavorful.
Ingredients:
– 200 g edible pumpkin
– 2 eggs
– 200 g sugar
– 90 ml vegetable oil
– 150 g flour
– 1 tsp cinnamon
– 1 tsp baking powder
– 2 eggs
– 200 g sugar
– 90 ml vegetable oil
– 150 g flour
– 1 tsp cinnamon
– 1 tsp baking powder
Here’s how to make it:
1. Blend the raw pumpkin in a blender until smooth. (Peel the pumpkin if desired.)
2. Add the eggs, sugar, and vegetable oil. Mix everything well.
3. In a separate bowl, mix the flour, baking powder, and cinnamon.
4. Add the flour mixture to the pumpkin mixture and stir until you have a smooth batter.
5. Divide the batter among muffin cups.
6. Bake the muffins for 15–20 minutes at 200 °C in a preheated oven.
7. Garnish with some powdered sugar and pumpkin seeds.
Use an edible pumpkin, such as a Hokkaido or butternut squash. Ornamental pumpkins are not suitable for consumption.
Love, Daphne
Love, Daphne