Dessert
Pumpkin muffin
Ingredients
- 150 gr of pumpkin flesh
- 100 gr of flour type “0”
- 75 gr of sugar
- 75 gr of butter
- 1 egg
- ½ sachet of baking powder
- Icing sugar
Features
- BLAST CHILLING AT +3°C
- GENTLE FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Cook the pumpkin pulp in the oven preheated to 180ºC until it becomes soft, cool it quickly in the Freddy with the function of blast chilling for about fifteen minutes and crush it with a fork.
Soften the butter and whip it with the electric whisk together with the sugar and egg until you get a soft cream. Add the flour and yeast and mix well. Finally add the crushed pumpkin pulp and stir again.
Pour the mixture into silicone muffin moulds (alternatively use lightly buttered single-dose moulds) and bake in the oven preheated to 180ºC for about 20 minutes. Serve with a sprinkling of powdered sugar.
Soften the butter and whip it with the electric whisk together with the sugar and egg until you get a soft cream. Add the flour and yeast and mix well. Finally add the crushed pumpkin pulp and stir again.
Pour the mixture into silicone muffin moulds (alternatively use lightly buttered single-dose moulds) and bake in the oven preheated to 180ºC for about 20 minutes. Serve with a sprinkling of powdered sugar.
Tips
You can prepare an abundant quantity of muffins and freeze them with the delicate freezing function of Freddy so that they can be stored in the freezer for up to 8 months.
If necessary, all you have to do is pull the desired amount out of the freezer and regenerate it in the oven preheated to 160°C for about fifteen minutes.
If necessary, all you have to do is pull the desired amount out of the freezer and regenerate it in the oven preheated to 160°C for about fifteen minutes.