Pumpkin and orange muffins

If you have any leftover pumpkin puree, these pumpkin and orange muffins are just 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.

Pumpkin and orange muffins

Sweet and soft pumpkin and orange muffins with marmalade glaze.

Course sweets and desserts

Cuisine vegetarian

Keyword easy muffin, orange, pumpkin, quick muffin, soft muffin, sweet breakfast

Prep Time 15

Cook Time 30

Total Time 45

Servings pumpkin muffins

Calories 333kcal

Ingredients

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

Instructions: Pumpkin and orange muffins

Blend the pumpkin puree with orange juice.
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In a second bowl, mix cooled melted butter, eggs, milk and orange zest.
Add the pumpkin and the flour mix. Briefly stir until all ingredients combine.
Line your muffin pan with 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 ready let them cool in the pan for 5 minutes and then take the muffins out and let them cool completely. Then brush them with glaze.