Deliciously Soft Pumpkin Muffins with Lemon Cream

Bright, appetizing, aromatic, delicious! Pumpkin muffins in the oven according to this recipe turn out incredibly soft and airy, you can hardly feel the pumpkin in them. It gives only a light aroma and a beautiful color. Lemon cream perfectly complements the taste, adding a slight sourness.
cook time: 1h
Caleb Huxley
Deliciously Soft Pumpkin Muffins with Lemon Cream

Nutrition Facts (per serving)

306
Calories
18g
Fat
32g
Carbs
6g
Protein

Ingredients (4 portions)

For the muffins:

Pumpkin 300 g
Wheat flour 225 g
Eggs 3 pc
Sugar 190 g
Vegetable oil 135 g
Walnuts 50 g
Baking powder 1 tsp
Ground cinnamon to taste
Nutmeg to taste
Salt to taste

For cream:

Cream cheese 3 tbsp
Lemons 0.5 pc
Powdered sugar 20 g

Recipe instructions

Step 1

Step 1
How to make pumpkin muffins in the oven? Prepare your food. Remove the eggs from the refrigerator in advance so that they warm up — then the sugar in them will melt faster. If you didn’t have time to do this, then put them in warm water for about 5 minutes. You can use any nuts, I took walnuts. But add spices to taste, you can exclude them from the composition.

Step 2

Step 2
Wash the pumpkin and cut off the required amount. Peel it. And just weigh it now — you will need 300 grams of pulp. Grate the pumpkin on a coarse grater.

Step 3

Step 3
Place the grated pulp in a bowl or container and microwave. Cook the pumpkin on maximum power for 5 to 10 minutes, depending on the features of your microwave. Or bake the pulp in the oven for 15 minutes at 200°C.

Step 4

Step 4
The pumpkin should become soft. Mash it into a puree. I managed to do this with a spoon, you can break through the pulp with a blender. Leave the puree to cool.

Step 5

Step 5
Lightly fry the nuts in a dry frying pan — they will become more aromatic. Grind them to fine crumbs in any way — with a blender, knife or, like me, in a mortar.

Step 6

Step 6
Sift the flour into a bowl. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Add baking powder, a pinch of salt (it will brighten the taste) and spices, if you are using them. Mix dry ingredients with a whisk.

Step 7

Step 7
Beat the eggs into another bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Start beating them, adding sugar in portions. When they beat to a fluffy light mass, without ceasing to beat, pour in odorless vegetable oil. Stir until smooth.

Step 8

Step 8
Add the cooled pumpkin puree to the egg mixture and stir it in.

Step 9

Step 9
Add dry ingredients. Knead the dough with a whisk. Do not stir it for a long time, just make sure that the dry lumps disappear — then the muffins will turn out fluffier. With long kneading, gluten will develop in the flour, which will make the baked goods dense.

Step 10

Step 10
Add nuts to the dough. I divided it into two parts and did not add it to one. Stir.

Step 11

Step 11
Take muffin tins, thick or paper capsules. Place the soft ones in a special muffin pan. Divide the dough into the molds, filling them a little more than 2/3 full. I got exactly 12 pieces.

Step 12

Step 12
Bake the muffins for 25-35 minutes in the oven at 180°C. The exact time will depend on the features of your oven. Check doneness with a toothpick — it will come out dry from the center.

Step 13

Step 13
Prepare the cream. For it, take any creamy soft cheese. It is better to use powdered sugar rather than sugar — it will dissolve in the cream faster.

Step 14

Step 14
Grate the zest from half a lemon. Donʼt touch the white part, itʼs bitter.

Step 15

Step 15
Combine cheese, powder and half the grated zest. Stir the ingredients by gradually adding lemon juice. Adjust its quantity to your taste. The cream should become soft and homogeneous.

Step 16

Step 16
Spread the cream over the muffins (you can do this while they are still warm). Sprinkle the remaining zest on top. Serve to the table. Bon appetit!

Additional rubrics

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