Pumpkin Muffins
Pumpkin Muffins
Ingredients
• 480g pumpkin purée
• 185g egg
• 300g sugar
• 205g melted butter (cooled)
• 160g milk
• 18g lemon juice
• 360g flour
• 9g baking soda
• 5g salt
• 9g cinnamon
• 1g nutmeg (optional)
Makes about 22–23 muffins.
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Steps:
1️⃣ Preheat
220°C
Grease 22–23 muffin cups.
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2️⃣ Whip for Fluff
Beat:
• 185g egg
• 300g sugar
2–3 minutes until slightly thicker and lighter.
This replaces baking powder lift.
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3️⃣ Add Wet
Beat in:
• 480g pumpkin
• 160g milk
• 18g lemon juice
• Slowly stream in 205g melted butter
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4️⃣ Add Dry Ingredients
Fold in gently with a spatula:
• 360g flour
• 9g baking soda
• 5g salt
• 9g cinnamon
• 1g nutmeg
Stop mixing as soon as combined.
6️⃣ Bake
220°C for 5 minutes
Lower to 175°C (don’t open oven)
Bake 14–16 more minutes.
