Pumpkin Muffins with Yogurt Cream
Baking and Desserts • European
Description
Pumpkin Muffins with Yogurt Cream
Ingredients
- Wheat Flour ½ cup
- Baking Powder ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Activated Baking Soda ¼ teaspoon
- Grated Ginger Root a pinch
- Ground Nutmeg a pinch
- Salt a pinch
- Sugar ¼ cup
- Butter 2 tablespoons
- Egg white 1 piece
- Chestnut puree ¼ cup
- Milk 2 tablespoons
- Vanilla extract 1 teaspoon
- Ricotta cheese 2 tablespoons
- Margarine 2 teaspoons
- Powdered Sugar 2 tablespoons
- Yogurt powder 2 tablespoons
- Lemon 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, combine the softened butter and sugar, add the egg white, then the pumpkin puree, milk, and 0.5 teaspoons of vanilla. Incorporate the dry ingredients and mix well.
Step 3
Divide the batter among 8 small paper muffin cups, filling them three-quarters full. Place on a baking sheet and bake for 10-15 minutes until done.
Step 4
In a small bowl, beat the ricotta, margarine, and powdered sugar with a mixer until creamy. Add the yogurt and remaining vanilla. Beat again until well combined.
Step 5
Cool the muffins and decorate with the cream and thinly sliced lemon zest.
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