Pumpkin, which has its origins in America but can nowadays be successfully grown in all warm countries, is not only an all-rounder in the kitchen but also a true vitamin bomb. The orange vegetable provides our body with potassium and vitamin C, and contains plenty of beta-carotene and vitamin A. With only 25 kcal per 100 g of pumpkin and a 90% water content, pumpkin is a super low-calorie vegetable.
Recipe for pumpkin apple muffins
Hot tip: if you like it a little sweeter, you can decorate the muffins after they have cooled with a little liquid couverture and ideally a few pumpkin seeds. Depending on taste, you can also add more or less sugar to the batter. Since the apples are already quite sweet, you can vary the sugar very well.
If you like it especially light and fluffy, separate the eggs before using, add the egg yolk to the batter, and beat the egg white with a little sugar until very stiff. Carefully fold the beaten egg whites into the batter.
If you do not want to use this batter for muffins but want to make a cake, you should rinse the silicone mold with lukewarm water beforehand, then pour in the liquid batter, and be sure to grease metal baking pans with butter and dust them with breadcrumbs.
Alternative version: if you love savory flavors, you can simply omit the spices and sugar from the recipe and replace them with pieces of cheese and strips of bacon. Season with a little fresh pepper and parsley, then handle in the same way as the sweet version. Cream cheese can also be used instead of yogurt. These components make the muffins even juicier and fresher than they already are.
Photo by Janine, meinhaushalt.at
Also read: Zucchini Muffins or Cake
