Pumpkin muffins with lemon cream
Description
Delicious baked goods for the whole family. Baked goods with pumpkin always turn out aromatic and beautiful. For sweet baking, dessert pumpkin varieties such as "Arabskaya" or "Muskatnaya" are best. They are sweeter and brighter in color. Today I'm sharing with you a recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the dough. Wash the pumpkin. Sift the flour, spices, and baking powder.
- 2
Step 2
Cut the pumpkin into equal pieces, place them on a baking sheet lined with parchment paper, and bake in a preheated oven at 220°C for 25–30 minutes. Then peel off the skin and blend the baked pumpkin flesh in a blender until smooth purée forms.
- 3
Step 3
Beat 2 eggs with sugar (100 g) into a thick foam, then slowly pour in vegetable oil in a thin stream, continuing to beat.
- 4
Step 4
Add the pumpkin puree and mix using a silicone spatula. Add the dry ingredients (flour, baking powder, spices) in 2-3 batches, gently mixing with the spatula using an up-and-down motion.
- 5
Step 5
Place the dough into silicone muffin molds. Bake in a preheated oven at 180 °C for 25–30 minutes.
- 6
Step 6
Prepare the necessary ingredients for the cream.
- 7
Step 7
Dissolve the starch in cold milk, beat the egg with sugar. Combine with milk and starch, then place over low heat. Bring to a boil, stirring constantly. Cook until thickened, then remove from heat.
- 8
Step 8
Grate the zest from the lemon using a fine grater, avoiding the white bitter part, then squeeze the juice. Combine with the cream and mix well.
- 9
Step 9
Let the finished pumpkin cupcakes cool slightly in the molds, then on a wire rack.
- 10
Step 10
Pour the lemon cream on top.
- 11
Step 11
Such a fluffy crumb!