This recipe for pumpkin muffins is from the English chef Jamie Oliver, and it puts the pumpkin skin and everything (which we will have to wash well therefore). I add a little orange peel to them, because I think it works very well. In addition, I propose to crown these muffin with the frosting or mascarpone glaze that we have put other cakes and muffins because I think it suits him like a glove. The pumpkin gives it a very juicy texture and the walnuts give it a crunchy touch. The spice mix (cinnamon, cloves, ginger and nutmeg) is the classic of American pumpkin cakes, although you can put more or less according to your tastes.

Pumpkin muffins: pumpkin nut muffins

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If you like rich breakfasts, these pumpkin and walnut muffins are delicious. You will want to repeat over and over again

Ángela

Kitchen: cuisine
Recipe type: breakfast
Rations: 12

Total time:

Ingredients

400 gr of raw pumpkin, crushed with the skin
The skin of a grated orange
400 grams of brown sugar
4 eggs
300 gr de harina
2 teaspoons yeast
1 handful of peeled walnuts (80-100 g)
175 ml of mild olive oil (0.4º) or sunflower oil
1 pinch of salt
1 tsp. ground cinnamon
1 tsp. from 4-spices

Preparation

We preheat the oven to 180º.
In a large bowl or salad bowl, mix the sugar, oil and eggs until very creamy.
We put the grated orange peel and the spices. With a strainer, we sift the flour with the salt, and incorporate the rest of the ingredients. We now put the pumpkin passed through a robot with skin and everything (we pulverize it), and the chopped walnuts; stir until everything is well integrated.
Pour the dough into the molds (either paper or silicone) up to 3/4 of their capacity. Bake for 20-25 minutes or until golden.
Let cool a bit and then let them cool completely on a wire rack.
Once cold, we can cover them with mascarpone glaze.

Image: ourfamilyeats

Recetín

Pumpkin muffins: pumpkin nut muffins