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Walnut pumpkin muffins

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6 servings
50 min

Wheat flour - 125 gr, Baking soda - 1 tea liter, Salt - 0.25 tea liter, Cinnamon - 0.5 tea liter, Ginger - 0.25 tea liter, Nutmeg - 0.25 tea liter, Sugar - 50 gr, Vegetable oil - 40 gr, Pumpkin - 130 gr, Eggs - 1 pc., Milk - 70 ml, Walnuts - 25 gr

Put pumpkin puree in a large bowl.

Pour in sugar (both white and brown can be used)

Add sunflower oil.

Pour in milk

Using a whisk, mix everything well

Add chicken egg

Then add soda, salt, ground cinnamon, ground ginger and ground nutmeg. Mix everything well until homogeneous

Pour some of the flour into the pumpkin mixture. Mix with a whisk until homogeneous. Then pour the rest of the flour into a bowl and use a silicone spatula to knead the dough (if there is no silicone spatula, use a fork or spoon, but do not mix the dough with a whisk, as then it will be difficult to remove the finished dough from it)

Chop walnuts with a knife (do not chop nuts too finely, or too large) Add chopped walnuts to the dough and mix well

Grease the muffin tin with vegetable oil (if you use paper muffin molds, then simply arrange them into molds, you do not need to grease them with oil. if you use a silicone mold, then I still advise slightly lubricating it with oil)

Spread the dough evenly across the moulds.

Shake the tin slightly and tap the table to spread the dough more evenly. Then place the tin in the preheated oven until 180 C and bake the muffins for 40 minutes.

Muffin readiness can be checked using a wooden toothpick or stick (stick the toothpick into the center of the cupcake if the toothpick is dry and there is no dough left on it, which means the muffins are ready) Remove the finished cupcakes from the oven and leave them to cool. Remove the cooled muffins from the mold and serve them to tea or coffee: )