Pumpkin muffins with walnuts
Description
Homemade pastries for tea. To make the muffins fluffy and airy, don't forget to add baking powder to the dough or replace it with 1 tsp of baking soda slaked with vinegar. If desired, the muffins can be soaked in syrup or decorated with butter or sour cream frosting. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel a small piece of pumpkin and rinse it under water.
- 2
Step 2
Crack the chicken egg into a deep bowl, add salt and granulated sugar to the same bowl. Whisk with a fork or a whisk for 2–3 minutes. You do not need to achieve a frothy foam; it is enough to mix the egg thoroughly with the sugar.
- 3
Step 3
Pour in milk of any fat content and mix. Grate the peeled pumpkin on a fine grater, squeeze out the juice, and fold the grated pumpkin into the egg mixture.
- 4
Step 4
Pour in neutral vegetable oil and mix. You may add citrus flavoring or vanilla sugar.
- 5
Step 5
Gradually add top-grade wheat flour together with baking powder and mix them into the mixture.
- 6
Step 6
Crumble the walnut kernels in your hands and add them to the dough. Preheat the oven to 180 degrees.
- 7
Step 7
Place the paper liners inside silicone or metal ones and fill them with batter to two-thirds of the liner volume. Do not fill them to the top, as the cupcakes will expand while baking. Put them on the middle rack of the oven.
- 8
Step 8
Bake the cupcakes for 25 minutes until golden brown. Then remove them from the oven and cool for about 20–30 minutes.
- 9
Step 9
Serve the appetizing cupcakes at the table with any drink you like.