If you have any leftover pumpkin puree, these muffins are for you. Delicate, moist, dense. With a delicate scent of orange and a simple jam glaze that adds a touch of sweetness. In case you do not have any pumpkin puree ready to use, here is my recipe for an easy homemade pumpkin puree.
- 250 g pumpkin puree
- 100 ml fresh orange juice
- 50 ml milk
- 100 g melted butter
- 2 eggs at room temperature
- 250 g all-purpose flour
- 50 g potato starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 80 g brown sugar
- 1 orange (only the zest)
- 100 g smooth orange marmalade
Instructions: Pumpkin and orange muffins
Blend the pumpkin puree with orange juice.
In a bowl mix the flour, sugar, potato starch, baking powder, baking soda, salt and set aside.
In a second bowl, mix the cooled down melted butter, eggs, milk and orange zest.
Add the pumpkin and the flour mix. Briefly stir until all ingredients are incorporated.
Line your muffin panwith paper liners and fill up to 3/4 in height with the prepared batter. Bake in a preheated oven at 180 ° C for 25 – 30 minutes.
Prepare the glaze by dissolving the orange marmalade with a few tablespoons of water (on a low flame). Once the muffins are baked let them cool in the pan for 5 minutes and then take the muffins out and let them cool completely. let them cool down and brush them with prepared glaze.
lot of love. B.