Pumpkin sour cream muffins
Description
These cupcakes go wonderfully with any tea party. If you want to make the flavor of your baked goods even more interesting, add chopped nuts or raisins to the batter. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel a piece of pumpkin and remove the seeds and skin.
- 2
Step 2
Cut the peeled pumpkin into pieces, place in a saucepan, cover with water, and simmer over medium heat until tender. Then drain the water from the saucepan.
- 3
Step 3
Put the boiled pumpkin pieces in a bowl and purée with an immersion blender until smooth.
- 4
Step 4
In a separate bowl, put the brown sugar and crack in the eggs.
- 5
Step 5
Whisk the eggs with sugar using a mixer until the mixture is light and fluffy.
- 6
Step 6
Add the sour cream to the eggs beaten with sugar. Mix with a whisk.
- 7
Step 7
Add the pumpkin purée and the butter, melted in a small saucepan over low heat.
- 8
Step 8
Mix everything with a whisk.
- 9
Step 9
Sift the flour with the baking powder.
- 10
Step 10
Whisk everything until you have a smooth batter with the consistency of very thick pancake batter.
- 11
Step 11
Fill the muffin cups two-thirds full with pumpkin batter. Sprinkle the tops generously with a mixture of cinnamon and brown sugar. Bake the pumpkin muffins in an oven preheated to 180°C for about 25 minutes.
- 12
Step 12
Serve the finished pumpkin cupcakes slightly cooled.