Pumpkin Muffins with Yogurt Cream

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Muffins with Yogurt Cream

Ingredients

Wheat Flour - ½ cup
Baking Powder - ¼ teaspoon
Ground Cinnamon - ¼ teaspoon
Activated Baking Soda - ¼ teaspoon
Grated Ginger Root - a pinch
Ground Nutmeg - a pinch
Salt - a pinch
Sugar - ¼ cup
Butter - 2 tablespoons
Egg white - 1 piece
Chestnut puree - ¼ cup
Milk - 2 tablespoons
Vanilla extract - 1 teaspoon
Ricotta cheese - 2 tablespoons
Margarine - 2 teaspoons
Powdered Sugar - 2 tablespoons
Yogurt powder - 2 tablespoons
Lemon - 1 piece

Step by Step guide

Step 1

Preheat the oven to 356°F.

Step 2

Mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, combine the softened butter and sugar, add the egg white, then the pumpkin puree, milk, and 0.5 teaspoons of vanilla. Incorporate the dry ingredients and mix well.

Step 3

Divide the batter among 8 small paper muffin cups, filling them three-quarters full. Place on a baking sheet and bake for 10-15 minutes until done.

Step 4

In a small bowl, beat the ricotta, margarine, and powdered sugar with a mixer until creamy. Add the yogurt and remaining vanilla. Beat again until well combined.