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➠ Pumpkin muffin without eggs

Pumpkin muffin without eggs

854

Kitchen World

Calorie content 161.6 kcal

Portions 4 port.

Cooking time 70 minutes

Proteins * 5.1 gr.

Fats * 6.4 gr.

Carbohydrates* 45.2 g

Content

Pumpkin muffins are flavorful baked goods for fall and winter. The eggless cupcake option is great for vegans as well as when there are no eggs in the fridge.

Ingredients

Wheat flour 300 gr. Granulated sugar 100 g Baking powder 10 gr. Cinnamon (no slide) 1 tsp Ginger 0.2 tsp Sunflower oil 125 ml. Pumpkin 400 gr. Water 100 ml Sesame 2 tbsp

Cooking process

First, prepare the pumpkin: wash, peel and remove the seeds. Cut into small cubes. Put the chopped pumpkin in a saucepan and fill it with water.

Cook the pumpkin for 7-10 minutes over low heat so that the pumpkin does not burn. As soon as the pumpkin becomes soft, knead it in puree.

Sift flour into a separate container, add sugar, baking powder, cinnamon and ginger. Mix all the ingredients well, making a small depression in the center.

Pour oil into the resulting depression.

Put the pumpkin puree into the mixture of dry ingredients and butter and begin to knead the dough. It should be very thick, but not steep. A little water can be added as needed.

We take a baking dish (for the specified amount of ingredients, a 16 cm by 21 cm baking dish is suitable). Cover it with parchment paper and grease the paper with vegetable oil.