Autumn means cozy afternoons at home. Should a rainy day be made sweeter? Then bake some delicious pumpkin muffins while listening to a good crime podcast.
Here is a recipe for Hokkaido Pumpkin Muffins created by Nanna Elisabeth Vestergaard Kaldan, Gastronomic Chef at HelloFresh. We’d love to come for a cake if you invite us!
- You can either grate a whole pumpkin on a raw food star or use the leftover pumpkin after you hollow out the lights. Smart!
- 225 grams of soft butter
- 110 grams of sugar
- 110 grams of brown sugar
- 3 eggs
- 1 tsp. vanilla sugar or grains of ½ stick vanilla
- Grated peel of 1 lemon
- 200 grams of wheat flour
- 2.5 tsp. baking soda
- ½ tsk. crushed, dried ginger
- 1 tsp. cinnamon
- 1 large sip of fine salt
- 400 grams of grated pumpkin (or finely chopped offal from a hollowed out pumpkin)
How To Do It
Preheat the oven to 180c
Butter, brown sugar, and sugar
Then the spices, salt, and lemon zest, one by one. Between each
Mix in flour and baking powder. It should be smooth and lump-free.
Grease muffin tins with pumpkin dough.
20-30 minutes bake
Buttercream for Pumpkin Muffins
250g soft butter cubed
125 g icing
1 tbsp. hot water
Whip it all up with an electric mixer or a food processor. Color the cream with fruit color or paste, lemon peel, vanilla, or whatever you like. If the cream gets too thin, add more icing sugar.
The finished cream is spread or sprayed on the cakes with tulle.