Mini Spiced Pumpkin Muffins
Ingredients
- Ingredients
- 200 grams Pumpkin (peeled, seedless)
- 100 grams Pecan
- 100 grams cane sugar
- cinnamon (1/2 tsp each; ground)
- Nutmeg (1/2 tsp each; ground)
- ginger (1/2 tsp each; ground)
- cloves (1/2 tsp each; ground)
- 2 tsps Baking powder
- ½ tsp baking soda
- 120 grams Pastry flour
- 1 egg
- ½ tsp salt
- 300 grams Buttermilk
- 50 milliliters vegetable oil
- 1 Muffin tin (or 12 paper baking cups)
- butter (for molds)
- Pastry flour (for molds)
- 100 grams powdered sugar
- 2 Tbsps lemon juice
- Candied fruit (for garnish)
Preparation steps
Dice the pumpkin flesh coarsely and cook until tender in about 15 minutes in a pan of water. Drain pumpkin in a colander. Then puree the flesh finely.
Roast pecans in a hot dry pan briefly and finely chop.
Add cane sugar, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, flour, chopped nuts, salt and fruit puree in a mixing bowl and mix thoroughly.
In a separate bowl, whisk the egg slightly, add oil and buttermilk and mix well together. Add the egg mixture to the pumpkin mixture and briefly mix everything together.
Grease muffins tins and lightly dust with flour. Fill and bake about 20 minutes in a preheated oven (180°C) (approximately 350°F) on the middle rack. Then remove and let cool.
Stir icing sugar with lemon juice until smooth, then glaze the muffins with it. Garnish with chopped candied fruit.
