Ingredients
- 250 g of roasted pumpkin puree
- 2 eggs
- 180 g of brown sugar
- 120 ml of sunflower oil
- 250 g of flour
- 1 sachet of baking powder (16 g)
- 1 teaspoon of cinnamon
- Half a teaspoon of ground ginger
- Half a teaspoon of nutmeg
- 1 pinch of salt
Step-by-step
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- Preheat the oven to 180C.
- Add the pumpkin puree, the eggs, the brown sugar and the oil and mix 30 sec/speed 4.
- Add the flour, the baking powder, the spices and the salt and mix 20 sec/speed 3.
- Finish combining with the spatula without overmixing.
- Divide the batter into muffin liners filling three quarters.
- Bake 22 min at 180C until a skewer comes out clean.
- Let cool on a rack.
Tips
- Roast the pumpkin to concentrate its flavor and sweetness.
- Adjust the spices to your taste.
- They turn out very tender from the moisture of the pumpkin.
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