Pumpkin muffins with persimmon
Description
The recipe won't take much time. By chance, friends dropped by our home to try the experimental results. Guests who came over for tea were pleasantly surprised and even asked for the muffin recipe. Indeed, the muffins turned out incredibly tender and fluffy inside. Thanks to the vibrant pumpkin and persimmon puree, the muffins acquired a pleasant aroma and color. Try making this dessert for your loved ones—it's delicious. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Blend the persimmon pulp in a blender until smooth, then set aside 2 tablespoons for later use. Add the pumpkin pulp to the main mixture in the blender and blend until smooth.
- 2
Step 2
In a separate container, mix sugar, flour, salt, baking powder, and lemon zest. In another container, mix persimmon and pumpkin purée, eggs, and oil.
- 3
Step 3
Combine all ingredients in one bowl and mix.
- 4
Step 4
Pour the batter into the molds and bake for 20 minutes. Check muffin doneness with a toothpick.
- 5
Step 5
In a bowl, beat the cream cheese, powdered sugar, and reserved 2 tablespoons of persimmon puree.
- 6
Step 6
Dip cooled muffins in glaze and serve.