Fragrant pumpkin muffins with moist dough

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Pumpkin cupcakes are an autumn dessert that can diversify your menu. Thanks to the pumpkin, the cupcakes are tender, moist and very fragrant. Useful and tasty, and if you add zest, the taste will be similar to baking citrus fruit.

Ingredients for pumpkin muffins:

• 200 g of pumpkin puree
• 2 eggs
• 150 g of sugar
• 100 ml of oil
• 200 g of flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of cinnamon
• a pinch of salt
• vanilla sugar (optional)

To get a richer for taste, use fresh pumpkin that you previously baked in the oven, rather than boiling. Baked pumpkin preserves more useful substances and makes the dough even more aromatic.

First prepare the pumpkin puree. To do this, bake the pumpkin in the oven at 180°C until soft, then grind it with a blender.

In a large bowl, mix the eggs, sugar and oil. Gradually add the pumpkin puree and mix thoroughly.

Separately mix the flour, baking powder, cinnamon and salt. Carefully fold the dry ingredients into the liquid so as not to overbeat the batter.

Pour the batter into the muffin tins and bake at 180°C for 20-25 minutes until the muffins are golden. Do not check with a skewer, because the texture may remain wet, but be ready.