PUMPKIN MUFFINS WITH GINGER TURMERIC

PUMPKIN MUFFINS WITH GINGER TURMERIC

 🍽 Servings: 12 
 ⏱ Working time: 15 minutes
 ⏱ Cooking time: 20-25 minutes
 📈 Difficulty: Easy
 🌱 Vegan

KÜRBISMUFFINS

INGREDIENTS

  • 220 g wheat or spelt flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 150 g cane sugar
  • 300 g pumpkin puree
  • 80 ml oil (e.g. sunflower oil)
  • 60 ml vegetable milk
  • 60 ml orange juice
  • 2 tsp vanilla extract
  • 120 g chocolate drops

Preparation

Preheat the oven to 180 °C top/bottom heat. Then place paper cups in a 12-cup muffin tray.

Sift flour, baking powder and cinnamon into a mixing bowl. Then add baking soda, salt and sugar and mix everything.

Flour in a sieve, you can still see the hands holding the sieve

Sift flour, makes the muffins fluffier!

Then in another bowl, whisk together pumpkin puree, oil, vegetable milk, orange juice and vanilla extract.

Then add the wet ingredients to the dry ingredients and mix everything briefly with a dough scraper. Finally, stir in the chocolate drops.

Divide batter evenly among muffin cups and bake muffins for about 20-25 minutes (or until a toothpick comes out clean).

Then leave to cool in the mold for 10-20 minutes. Then remove from the mold and let cool to the end.

CASTING

INGREDIENTS

PREPARATION

Mix powdered sugar and ginger shot turmeric.

ARRANGEMENTS

Spread frosting on muffins and decorate with sprinkles or similar as desired.

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The finished pumpkin muffins are a real eye-catcher!