@Flora
Moist pumpkin muffins, spiced with cinnamon, ginger, and nutmeg, studded with chocolate sprinkles and pumpkin seeds. A perfect autumn treat, these muffins offer a delightful blend of warm flavors and textures.
125 grams
2
120 grams
2 tablespoons
1 teaspoon
150 grams
250 grams
1 teaspoon
Prepare the batter:
In a large mixing bowl, cream the 125 g Butter and 120 g Brown Sugar until light and fluffy.
Add the 2 Eggs one at a time, beating well after each addition.
Add the pumpkin and honey:
Mix in the 150 g Pumpkin Puree and 2 tbsps Honey until well combined.
Incorporate dry ingredients:
Add the 1 tsp Bicarbonate of Soda, 1 tsp Cinnamon, ½ tsp Ginger Powder, ¼ tsp Nutmeg, and ½ tsp Bourbon Vanilla Extract.
Gradually fold in the 250 g Flour, mixing until the batter is smooth and well-blended.
Adjust with a bit more flour if necessary.
Fill muffin tins:
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
Spoon the batter into each liner, filling about 3/4 full.
Add toppings:
Sprinkle Pumpkin Seeds and Chocolate Sprinkles on top of each muffin.
Bake:
Bake for 20-25 min, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.