Pumpkin Muffins are delicious mini cakes with a spicy flavor that are super easy to make. This recipe is very common among supporters of proper nutrition, because mini pumpkin muffins contain many vitamins. Muffins are popular with children and adults, as there is almost no pumpkin flavor in them.

About the dish

Delicious pumpkin muffins are served with tea drinks, hot coffee, warm fruit juice or compote. This is a universal option for treating close friends on weekends or weekdays. There are classic recipes and innovative ones - the latter are most often invented by housewives in their kitchen. Spices, citrus fruits, fruits, colored candied fruits, dried fruits, nuts are used - this is an ideal way to increase the number of dessert recipes.

Thanks to various components, they get rid of the pumpkin taste, thereby adding interesting notes to the dessert. Pumpkin cakes turn out airy and very appetizing.

Muffins with pumpkin according to the recipe will bring pleasure not only during tea drinking, but the process itself will be unnoticed and exciting. The main rule is a ripe pumpkin and the correct sequence of culinary manipulations, but otherwise there is no need to worry. The recipe uses basic ingredients, and cinnamon and walnuts are recommended as additional ingredients.

Almond flakes and powdered sugar are suitable as decorations for pumpkin muffins. If you don’t like nuts, then replace them with raisins, candied fruits or berries. The use of kefir or fermented baked milk adds fluffiness to pumpkin muffins, which also stand out in a beautiful shade.

Pumpkin muffins have a delicious taste, are sweet and lower in calories. Baking is ideal for drinking tea with friends and helps improve digestion. An additional advantage is the aesthetic and bright appearance of the delicacy.

How to make pumpkin muffins?

There are tricks you can use to make pumpkin muffins:

1. The basis for the dough is pumpkin puree. The pulp of the vegetable is grated or boiled. It is then rubbed through a sieve or pureed using a blender. The consistency of the dough should be semi-liquid.
2. If you prepare pumpkin muffins according to the classic recipe, you use olive oil, but it can be replaced with high-quality vegetable oil.
3. It is correct to mix the bulk ingredients first, and the liquid ones in another container. Then gradually introduce the first part of the dough into the second, stirring gently. The main thing is not to beat or knead for too long. This will ruin the texture of the muffins.
4. They are baked in silicone or metal molds. The first treatments do not require, and the second ones are covered with a thin layer of vegetable oil. Muffins are also baked in paper cups, which are placed in special stands. They cook in about 15 minutes to half an hour, it all depends on the recipe. You can check readiness with a match.
5. Muffins differ from cupcakes in that they contain less sugar. They are more like bread and are healthy because they contain healthy ingredients.

Muffins with pumpkin and kefir

Such baked goods as pumpkin ones will appeal to both adults and children. Thanks to its quick preparation, you can create it every day. The delicacy can be decorated with syrup made from 600 g of sugar and 600 ml of water. You can add various flavors, spices or syrups to it.

Ingredients:

• pumpkin pulp – 250 g;
• kefir – 100 ml;
• flour – 300 g;
• eggs – 3 pcs.;
• vegetable oil – 100 ml;
• salt;
• soda – 1 tsp;
• cinnamon;
• sugar – 150 g.

Preparation

1. Chop the pumpkin pulp and cook for 10 minutes, crush into puree.
2. Pour soda into kefir. Pour in the butter, salt and add all the sugar.
3. Add eggs. Add flour, spices and baking powder.
4. Distribute the mixture into the molds and bake kefir and pumpkin muffins for 20 minutes.

Pumpkin muffins with carrot cream and caramel

Pumpkin and carrot muffins can become a real vitamin mix. Due to the presence of two vegetable components at once, they contain a record amount of useful substances. Pumpkin can be used either frozen or fresh. In the first case, you should let the product thaw well, and then drain all the liquid.

Ingredients:

• pumpkin – 450 g;
• carrots – 250 g;
• flour – 1.5 cups;
• eggs – 5 pcs.;
• sugar – 1 glass;
• soda – 1 tsp;
• cream cheese – 350 g;
• powdered sugar – 1.5 cups;
• nuts or raisins – 150 g;
• butter – 150 g;
• cream – 5 tbsp. l.

Preparation

1. Boil vegetables, chop.
2. Beat sugar (60 g) with eggs. Combine with pumpkin and flour. Pour in soda and stir.
3. Mix carrots with cheese, add powder. Combine both masses.
4. Bake carrot and pumpkin muffins for 20 minutes.
5. Melt sugar and butter in a saucepan. Add cream and nuts. Drizzle caramel over muffins.

Cottage cheese pumpkin muffins

Pumpkin and cottage cheese muffins are extremely healthy. To make baked goods with a rounded top, you can skip the step of greasing the molds; it reduces the volume of the products. You can put raisins and nuts in the dough or simply decorate baked goods with them. The molds should not be placed close to each other on the tray, otherwise they will not bake well.

Ingredients:

• cottage cheese – 400 g;
• eggs – 2 pcs.;
• kefir – 100 ml;
• pumpkin pulp – 400 g;
• sugar – 70 g;
• soda – ¼ tsp;
• cinnamon.

Preparation

1. Grind the pumpkin pulp.
2. Mix vegetables and cottage cheese. Add eggs, sugar.
3. Combine kefir and soda, leave for a quarter of an hour, pour into the prepared mass.
4. Divide the dough into the molds, filling them 2/3 full. Bake pumpkin muffins for 30 minutes.

Pumpkin Apple Muffins

Muffins with pumpkin and apple are incredibly tender. The baked goods are prepared quickly and consumed in one second. Any baking tin is suitable for preparing the delicacy. Fruits can be chopped into cubes, grated, or mashed into puree. To add additional piquancy, you can include vanillin or cinnamon.

Ingredients:

• flour – 250 g;
• pumpkin pulp – 200 g;
• kefir – 100 ml;
• sugar – 50 g;
• vegetable oil – 100 ml;
• egg – 1 pc.;
• baking powder – 2 tsp;
• apples – 2 pcs.

Preparation

1. Grind the fruits. Grate the pumpkin.
2. Combine flour and baking powder in one bowl, and pumpkin and eggs in another.
3. Add kefir, butter and sugar to the second container. Mix.
4. Mix the dry and liquid parts and make a knead. Pour in the apples.
5. Divide the dough into molds. Bake delicious pumpkin muffins for 20 minutes.

How to make pumpkin muffins with Hercules?

Muffins made from pumpkin and oatmeal can be the most useful. Hercules flakes must be ground into flour so that the dough acquires a homogeneous structure. It is also possible to use a softened oat component, in which case the delicacy will acquire a special original consistency.

Ingredients:

• oatmeal – 230 g;
• pumpkin – 300 g;
• olive oil – 2 tbsp. l.;
• sugar – 70 g;
• soda – 2 tsp;
• eggs – 2 pcs.;
• apple – 1 pc.;
• nuts – 4 tbsp. l.;
• cinnamon.

Preparation

1. Grind pumpkin and apple.
2. Beat the mixture of sugar, butter and eggs. Add it to vegetable puree.
3. Add flour, soda, cinnamon, make a knead.
4. Muffins from oven for 20 minutes.

Meatless Pumpkin Muffins

Baking such as pumpkin will help out when there are food restrictions or when fasting has begun. You can add a small amount of cinnamon or nutmeg to improve the taste. The real highlight of the delicacy can be the pumpkin seeds that are sprinkled on top of the preparations. Soy milk will also add piquancy.

Ingredients:

• flour – 1 glass;
• sugar – 0.5 cups;
• soda – 0.5 tsp;
• pumpkin – 200 g;
• soy milk, sunflower oil - 3 tbsp. l.;
• salt.

Preparation

1. Combine flour, soda, sugar, salt. In another container, combine pumpkin, butter and milk.
2. Mix the two parts of the dough.
3. The baked goods will be ready in 20 minutes.

Whole Wheat Pumpkin Muffins Recipe

Connoisseurs of healthy dishes will also be able to use such an option as diet pumpkin muffins, which include whole grain flour. The recipe is ideal for people suffering from diabetes. At the request of the housewife, components can be added that add additional piquancy, for example, rosemary or cinnamon.

Ingredients:

• butter, pumpkin, whole grain flour - 150 g each;
• sugar, wheat flour – 100 g;
• eggs – 3 pcs.;
• salt;
• soda – 1 tsp.

Preparation

1. Grind the sugar-butter-egg mixture.
2. Grind the pumpkin, combine the soda with flour.
3. Mix all ingredients.
4. Bake the muffins for half an hour.

Pumpkin orange muffins

Ingredients:

• pumpkin pulp, flour - 150 g each;
• soda, cinnamon - 1.5 tsp each;
• butter – 60 g;
• sugar – 100 g;
• eggs – 2 pcs.;
• milk – 50 ml;
• salt;
• orange zest - 2 tbsp. l.

Preparation

1. Make pumpkin puree.
2. Beat the butter-egg mixture. Combine it with milk and puree.
3. Attach the remaining components.
4. Bake the muffins for 20 minutes.

Pumpkin muffins with chocolate

Those with a sweet tooth will appreciate pumpkin flavors that include chocolate. They are worth preparing when you want something tasty and healthy at the same time. Only all decorations should be applied to completely cooled baked goods, otherwise the decor will not stick. The delicacy is best served hot.

Ingredients:

• flour – 300 g;
• kefir – 120 ml;
• pumpkin – 300 g;
• eggs – 3 pcs.;
• dark sugar – 100 g;
• honey - 4 tbsp. l.;
• sunflower oil – 100 ml;
• soda – 1 tsp;
• chocolate - 1 bar.

Preparation

1. Pour soda and sugar into flour.
2. Grind the boiled pumpkin into puree. Combine it with kefir, butter, honey and eggs.
3. Add the dry part to the liquid part. Make a batch.
4. Place some of the dough into the molds, then a piece of chocolate and then the dough again. Bake muffins for 15 minutes.

Muffins with pumpkin and banana

Banana muffins with raw pumpkin are a great treat. Baked goods can be decorated with nuts or raisins, but pumpkin seeds are best. They are laid out on top of the dough, laid out in forms. You can throw a handful of oatmeal into the mixture. This will make the dessert tastier.

Ingredients:

• flour – 1 glass;
• egg – 1 pc.;
• pumpkin pulp – 100 g;
• banana – 1 pc.;
• butter – 60 g;
• soda – 1 tsp;
• sugar – 5 tbsp. l.;
• salt.

Preparation

1. Make a puree from the banana. Grate the pumpkin.
2. Flour, egg, sugar and baking powder along with vegetable puree. Add fruit puree. Knead the dough.
3. Place in prepared containers. Cook for 20 minutes at 200 degrees.

Pumpkin cheese muffins - recipe

Pumpkin muffins with cheese are considered an extremely original delicacy. This version of the dish is used as a snack. The dough should not be kneaded for long as the cheese will melt during cooking. You can use a variety of varieties, for example, it can be a creamy version or have a salty flavor.

Ingredients

• 1¾ cups flour;
• 2 teaspoons baking powder;
• 1 teaspoon cinnamon;
• ½ teaspoon ground ginger;
• ¼ teaspoon nutmeg;
• ¼ teaspoon ground cloves;
• ½ teaspoon salt;
• 6 tablespoons unsalted butter;
• 1⅓ cups light brown sugar;
• 2 large eggs;
• 1⅓ cups pumpkin puree;
• 1 teaspoon vanilla extract.

The amount of ingredients is for 12 muffins.

Preparation

In a deep bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. In another bowl, using a mixer, beat the butter and sugar until crumbly.

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Add the eggs to the butter and sugar, beating the mixture thoroughly. Add pumpkin puree and vanilla extract and stir to combine.

Then add the dry ingredients from the first cup to the pumpkin mixture and lightly beat with a mixer until smooth. Grease a baking pan or place one paper muffin cup in each cavity.

Pour the batter into the molds until it fills them about three-quarters full.

Bake the muffins in an oven preheated to 180°C for 18–20 minutes until the dough has risen.

Cool the dish before serving.

The finished muffins can be stored in an airtight container at room temperature for 4 to 5 days. They can also be frozen. Then the shelf life will increase to three months. Simply reheat frozen muffins in the microwave or oven.

Life hacks for making pumpkin muffins

Don't forget the spices

Spices are essential to make muffins spicy, flavorful and delicious. It is better not to buy ready-made mixtures, but to add spices separately. This way you can give the muffins the flavor you want. Our recipe contains the optimal amount of spices.

Prepare pumpkin puree

You can buy puree or make it yourself. To do this, chop the pumpkin boiled until soft with a fork or using a blender. If you decide to buy puree, pay attention to the composition. It should not contain sugar or any spices.

Add toppings if desired

You can use nuts, raisins, chocolate chips, or even coconut flakes as a filling for the muffins. It all depends on your imagination and taste preferences.

We bring to your attention a simple recipe, the main ingredient of which is a healthy autumn fruit - pumpkin. Sweet mini-cupcakes with bright orange puree differ from standard baked goods in their richer color and slightly unusual taste.

The subtle aroma of cinnamon combined with a slightly moist filling gives the finished muffins a special tenderness, and pureed pumpkin successfully complements the recipe with juiciness and beautiful colors.

Ingredients:

• pumpkin - 400 g;
• brown sugar - 100 g;
• eggs - 2 pcs.;
• flour - 200 g;
• vanilla sugar - 1 teaspoon;
• ground cinnamon - 1 teaspoon;
• vegetable oil - 50 ml;
• baking powder - 1 teaspoon;
• lemon zest - ½ tbsp. spoons;
• raisins or any nuts - 100 g.

Pumpkin muffins recipe with photos

How to make pumpkin muffins

1. After cutting off the hard peel and removing the seeds with orange fibers, cut the pumpkin pulp into pieces of any size. Simmer in a saucepan with a little water for about 10 minutes (until soft). Then put it in a colander to get rid of the liquid. If you wish, instead of boiling, you can bake the pumpkin pieces in the oven or microwave.
   
2. Next, using a blender, puree the softened pumpkin until smooth.
   
3. In a separate container, combine the dry ingredients: flour sifted with baking powder, brown and vanilla sugar. For a light flavor, add cinnamon and citrus zest to the muffin batter.
   
4. Pour vegetable oil into the cooled pumpkin puree and add eggs. Mix the ingredients with a whisk. Combine the dry ingredient mixture with the wet ingredients, kneading the muffin batter until smooth.
   
5. Throw washed raisins and/or pieces of nuts into the resulting dough. Mix lightly, then pour the mixture into oiled mini molds.
   
6. Place the future muffins in a hot oven. Bake at 160-170 degrees for about 30-40 minutes. We traditionally check readiness with a toothpick.
   
7. After cooling the finished pumpkin muffins until warm, decorate them with, for example, powdered sugar, nuts, and pieces of baked pumpkin. Serve with tea, coffee or other drinks.
   Bon appetit!

Lent is in full swing and Lenten baking recipes are in high demand. Therefore, I offer you, which do not contain animal products and will become a pleasant consolation for your Lenten meal. Lenten baking is always simple and this recipe is no exception. It is based on the simplest and most affordable ingredients, and gives these muffins an unusual taste. baked pumpkin in caramel-ginger syrup. I’ll also tell you how you can turn pumpkin muffins into chocolate muffins.

You will need:

(glass volume 200 ml)

• baked pumpkin with caramel-ginger syrup 2 cups
• water 1/3 cup
• sugar 0.5 cups
• 1/3 cup odorless vegetable oil
• premium wheat flour 1.5 - 2 cups
• soda 1 tsp and 1 tsp vinegar to extinguish it
• powdered sugar for decoration

With less flour, the muffins will be more tender, but not tall. If you make the dough thicker, the muffins will be dense with a high round top.

If desired, you can add 1 cup ground nuts to the muffins.

Can be used regular baked pumpkin puree without additives, but then increase the amount of sugar to 1 cup.

Advice: The baked pumpkin pulp can be frozen and then used to bake muffins.

Step-by-step photo recipe for making pumpkin muffins:

Place 2 cups of baked pumpkin in caramel-ginger syrup, vegetable oil (1/3 cup), water (1/3 cup) and sugar (0.5 cup) in a bowl - grind with a blender until the sugar dissolves.

Add flour (1.5 cups), mix well so that there are no lumps, you can use a blender.

Quench soda (1 tsp) with vinegar (1 tsp), add to the dough and mix well.

Divide the batter into the muffin tins. You can use paper inserts.

Bake muffins in a preheated oven t 180°C 30-35 minutes. Check readiness with a toothpick - pierce it in the middle and if there is no raw dough on the toothpick, the muffins are ready.

Remove the finished muffins from the pan and cool on a wire rack.

With a very interesting ingredient - baked pumpkin in caramel-ginger syrup.

Baked pumpkin puree usually weighs down baked goods, but despite this, pumpkin muffins turn out very tender and fluffy. And with pumpkin in caramel-ginger syrup, they are also juicy. They store well without packaging.

Before serving, muffins can be sprinkled with powdered sugar.

This is what they look like inside muffins with baked pumpkin without additives. What a bright color! Natural, no artificial colors!

And this cut of muffin with pumpkin in syrup- denser and juicier texture.

I really love these muffins for their ease and speed of preparation, interesting delicate taste, and also because they can be easy to turn into chocolate.

The ingredients for this recipe call for 1/3 cup water. Before adding water to the dough, melt a bar of dark chocolate (100 g) in it.. This can be done in the microwave or pour boiling water (1/3 cup) over the chocolate. Next, follow the recipe. The result is excellent! It's hard to believe that these muffins are made from such simple ingredients! Just like plain pumpkin muffins, chocolate muffins will be drier and fluffier with regular baked pumpkin and denser and juicier with caramel ginger pumpkin.