Pumpkin Muffins

Pumpkin Muffins

You need:

200 g pumpkin flesh (I take Hokkaido)

60 g pine nuts

40 g ground hazelnuts

120 g flour (I take spelt flour)

100 g demerara sugar

fresh grinded nutmeg

1/2 teaspoon per spice: cinnamon powder, ginger powder and cardamom powder

about 5 cloves or clove powder

2 teaspoons baking powder

1/2 teaspoon baking soda (natron)

1/2 teaspoon salt

1 egg

4-5 tablespoons oil

300 g buttermilk

some candied orange peel

This is what you do:

Cut the pumpkin flesh in small pieces and cook it in some water until it’s really soft. I do this in the microwave – about 8 minutes on highest temperature. While you do that, roast the hazelnuts and pine nuts in a small pan (without fat). (It smells really good like Nutella, then!) Then chop them. (The hazelnuts are already ground, but just mix the nuts together and chop the pine nuts.)

If you have whole cloves, pestle them – if the pieces are too big, you can later put them to the pumpkin and puree them too.

Pre-heat the oven to 180°C. Put paper muffin cups in the muffin tin or grease and flour the moulds.

The pumpkin must be ready for being pureed now. Decant the water and let it drain for a bit. Puree it (most suitable is a hand blener) and mix it together in a bowl with flour, sugar, nuts, spices, baking powder, natron and salt.

Whisk the egg with the oil and the buttermilk in another bowl. Put that mix to the pumpkin-mixture and stir it with an eggbeater, but only for a short time!

Distribute the dough (don’t worry, it’s quite liquid, but that’s normal!) in the 12 moulds in a muffin tin and bake it on the middle rack for about 25 minutes.

Put candied orange peel on top for decoration – if you want, you can make it stick there with sugar icing (125 g powdered sugar, 2 tablespoons lemon juice).


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