Pumpkin muffins in the oven

4 servings
1 hour

How do you make pumpkin muffins in the oven? Prepare the products. Remove the eggs from the refrigerator in advance so that they warm up - then the sugar in them will melt faster. If you did not have time to do this, then put them in warm water for 5 minutes. Nuts you can use any, I took walnuts. But put the spices to taste, you can exclude them from the composition.

Wash the pumpkin, cut off the required amount. Peel it. And just now weigh - the pulp will need 300 grams. Grate the pumpkin over a coarse grater.

Fold the grated flesh into a bowl or container and microwave. Cook the pumpkin at maximum power for 5 to 10 minutes, depending on the specifics of your microwave. Or bake the flesh in the oven for 15 minutes at 200 ° C.

Pumpkin should be soft. Mash it up. I managed to spoon it, you can punch the pulp with a blender. Leave the mash to cool.

Fry the nuts lightly in a dry frying pan - they will become more fragrant. Grind them to fine crumbs in any way - with a blender, knife or, like me, in a mortar.

Sift the flour into a bowl. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking. Pour baking powder, a pinch of salt (it will brighten the taste) and spices into it if you use them. Stir the dry ingredients together with a whisk.

Drive the eggs into another bowl. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Start whisking them, pouring sugar in portions. When they rise to a lush light mass, without ceasing to beat, pour in the odorless vegetable oil. Stir until smooth.

Add the cooled pumpkin puree to the egg mass, stir it in.

Pour in dry foods. Knead the dough with a whisk. Do not stir it for a long time, just achieve the disappearance of dry lumps - then muffins will turn out to be more magnificent. With a long kneading, gluten will develop in the flour, which will make the baking dense.

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

Take muffin molds, dense or paper capsules. Insert the soft into a special cake tin. Spread the dough into molds, filling them with a little more than 2/3 of the volume. I got exactly 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 the readiness with a toothpick - it will come out dry from the center.

Make the cream. For him, take any creamy soft cheese. It is better to use sugar powder, and not sugar - it will dissolve in the cream faster.

Grate the zest from half the lemon. Do not touch the white part, it is mustard.

Combine the cheese, powder and half the grated zest. Stir together the products, infusing the lemon juice a little. Adjust its amount with your taste. The cream should become soft and uniform.

Apply the cream to muffins (you can do this while they are still warm). Top with the remaining zest. Serve to the table. Enjoy your meal!