Fruit and/or vegetable purees give the masses surprising sponginess and juiciness, as well as extra flavor. Good proof of it are these pumpkin muffins, which are extra fluffy and are delicious. They are the best I have tried. I encourage you to prepare them and judge for yourselves.
If you have pumpkin puree on hand, these muffins ready in the blink of an eye. They are ready in less than half an hour. If this is not the case and you have to make the puree beforehand, it will take a little more time and a bit more work. In any case, it is worth investing in these beauties.
One of the most convenient things about this recipe is that hand blender is used to prepare the dough. It must be fine and without lumps, so it is the best option for it. Use more or less cinnamon depending on your taste and, if you feel like a change, enrich the muffins with a little powdered ginger, nutmeg, cloves or similar.
We preheat the oven at 200ºC, with heat above and below, and we prepare a tray of 12 muffins (or two of six) with their corresponding capsules. In a large and deep bowl, mix the flour with the yeast, the cinnamon and the two types of sugar.
We beat the pumpkin puree with the eggs and add them to the bowl along with the butter, previously cast. We beat for a couple of minutes or until we get a homogeneous and lump-free mix.
Fill the capsules with it and put the tray in the oven, with heat up and down. we cook during 15 minutes or until a toothpick inserted comes out clean. Let cool -if we are able to bear the urge- before consuming.
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With what to accompany the pumpkin muffins
Personally, the pumpkin muffins, as well as any other type of cupcake or cake, they ask me loudly for a very cold glass of milk. But if I take them when it’s cool, I prefer to opt for a cup of tea or a coffee. What would you take them with?
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