Pumpkin Muffins with Walnuts and Kefir
Baking and Desserts • European
Description
450 grams — a quarter of a pumpkin. Variations inspired by Martha Stewart. Made about 20 muffins instead of 12 as per the recipe: marthastewart.com/355570/pumpkin-muffins.
Ingredients
- Vegetable Oil 5 fl oz
- Wheat Flour 15 oz
- Baking Powder 2 teaspoons
- Spices 1 teaspoon
- Chestnut puree 15 oz
- Kefir 10 fl oz
- Activated Baking Soda ½ teaspoon
- Farm fresh eggs 3 pieces
- Sugar 5 oz
- Walnuts 5 oz
Step-by-Step Guide
Step 1
Prepare the pumpkin: cut in half, cover with foil, and bake in the oven until soft at 345°F (1–2 hours). Scoop out the pumpkin flesh and puree it using a blender.
Step 2
Preheat the oven to 345°F. Prepare the muffin pan — grease with oil and dust with flour or line with paper liners.
Step 3
Mix the dry ingredients: flour, baking powder, baking soda, and spices (cinnamon, ginger, nutmeg).
Step 4
In a larger bowl, combine the oil, puree, kefir (or yogurt), beat in the eggs one at a time, and add the sugar. Set aside some walnuts for decoration, and add the rest to the bowl. Fold in the dry ingredients (do not overmix).
Step 5
Pour the batter into the pan, sprinkle with the reserved walnuts and sugar on top. Bake for 35–40 minutes. Remove and cool for 5 minutes on a rack.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!