Pumpkin Muffin

Ingredients

• Pumpkin 20 oz
• Wheat Flour 10 oz
• Vegetable Oil 5 fl oz
• Chicken Egg 3 pieces
• Sugar 10 oz
• Baking Powder 1½ spoons
• Activated Baking Soda 1 tablespoon
• Cardamom ¼ spoons
• Ground Cinnamon ¼ spoons
• Ground Nutmeg ¼ spoons
• Grated Ginger Root ¼ spoons
• Salt to taste

Step-by-Step Guide

Step 1

Cut the pumpkin in half and remove the seeds. Peel the skin off.

Step 2

Cut the pumpkin into pieces of equal size.

Step 3

Transfer them to a saucepan and cover with water, ensuring the pumpkin is completely submerged. Place on the heat and cook until tender.

Step 4

Drain the water from the cooked pumpkin, reserving a cup of the broth. It may be needed to adjust the consistency of the puree. Blend the pumpkin flesh until smooth. Before proceeding to make the dough, allow the puree to cool. You will need 450 g of puree for the cake.

Step 5

In a bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk together.

Step 6

Using a mixer, beat the eggs with the sugar until it is dissolved.

Step 7

Add the puree and vegetable oil to the eggs, and mix until smooth.

Step 8

Add the flour mixture and mix again until smooth.

Step 9

Line a baking pan with parchment paper and pour the pumpkin batter into it.

Step 10

Sprinkle with sugar on top and place in an oven preheated to 355°F for about 1 hour.

Step 11

Allow the finished cake to cool on a wire rack for 10-15 minutes, then serve with sour cream, whipped cream, or without any toppings.