Pumpkin Muffins with Walnuts and Kefir

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

450 grams — a quarter of a pumpkin. Variations inspired by Martha Stewart. Made about 20 muffins instead of 12 as per the recipe: marthastewart.com/355570/pumpkin-muffins.

Ingredients

Vegetable Oil - 3 fl oz
Wheat Flour - 13.2 oz
Baking Powder - 2 teaspoons
Spices - 1 teaspoon
Chestnut puree - 15.9 oz
Kefir - 8 fl oz
Activated Baking Soda - ½ teaspoon
Farm fresh eggs - 3 pieces
Sugar - 7.1 oz
Walnuts - 3.5 oz

Step by Step guide

Step 1

Prepare the pumpkin: cut in half, cover with foil, and bake in the oven until soft at 347°F (1–2 hours). Scoop out the pumpkin flesh and puree it using a blender.

Step 2

Preheat the oven to 347°F. Prepare the muffin pan — grease with oil and dust with flour or line with paper liners.

Step 3

Mix the dry ingredients: flour, baking powder, baking soda, and spices (cinnamon, ginger, nutmeg).

Step 4

In a larger bowl, combine the oil, puree, kefir (or yogurt), beat in the eggs one at a time, and add the sugar. Set aside some walnuts for decoration, and add the rest to the bowl. Fold in the dry ingredients (do not overmix).