I know this recipe is a few days late.
But pumpkin season isn’t over yet and I think that yet another pumpkin recipe couldn’t harm anyone. Especially a pumpkin muffins recipe. I just love anything that comes in the shape of a muffin.
If I’d have to choose a favorite dessert for the fall season, it would definitely be pumpkin pie. But sadly, I can’t eat just pumpkin pie all the time, so for diversity’s sake, I wanted to try something else without letting the pumpkin go.
For this recipe I chose to grate the pumpkin and cook it for a few minutes with some sugar, since I like to find bites and pieces of pumpkin in my muffins and I consider that using a puree makes them too mushy for my taste.
Regarding the spices, I loved the combination of cinnamon and anise, but my boyfriend for example found the anise taste a bit too fragrant, so if you haven’t tried this spice before, maybe you should less. I for a change like the aroma, which I find to be a little lemony and fresh, so again, it’s a matter of taste.
I think these would be great with a Halloween decoration, but I’m still struggling with my decorating abilities, so have patience with me.
By November 7, 2012Published:
- Yield: 14 muffins
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
I know this recipe is a few days late. But pumpkin season isn't over yet and I think that yet another pumpkin recipe couldn't harm …
- 100 g butter (room temperature) (100 g equals 1 stick of butter minus 1 tablespoon)
- 1 1/2 cup flour (200 g)
- 1/2 cup sugar + 2-3 tbsp additional
- 2 eggs
- 1 cup pumpkin grated
- 1/2 cup cream (100 g)
- 1/2 tsp cinnamon
- 1/2 tsp anise
- 2 tsp baking powder
- 1 tsp vanilla extract
- pinch of salt
- Grate the pumpkin and put it into a pot with 2-3 tbsp of sugar and let it cook for about 5 minutes, then allow to cool while preparing the rest of the ingredients.
- Add the butter and 1/2 cup of sugar into a bowl and mix it until it's creamy and the sugar is well incorporated.
- Then add the eggs one by one and the flour mixed with the salt, baking powder, cinnamon and anise.
- After the flour is well mixed in, add the pumpkin, that should be cool by now, then the vanilla extract and cream.
- Bake in the preheated oven at 175 C/ 350 F for about 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Serve with powdered sugar on top.