Pumpkin Muffins | Sanjeev Kapoor Khazana

Pumpkin puree enhances the texture of these fluffy and delicious muffins. Coffee liqueur, cinnamon powder and nutmeg powder add their own special flavour.


PUMPKIN MUFFINS

Ingredients

1½ cups pumpkin puree
2 cups refined flour (maida)
2 tablespoons coffee liqueur
1 cup butter
1 cup powdered sugar
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon powder
½ teaspoon nutmeg (jaiphal) powder
¼ teaspoon grated ginger
2 tablespoons milk
Icing sugar for dusting

Method

1. Preheat oven to 180̊ C.
2. Cream together coffee liqueur, butter and powdered sugar till light. Add eggs and beat well. Add pumpkin puree and beat again.
3. Add flour, baking soda, baking powder, salt, cinnamon powder, nutmeg powder and ginger and fold till well combined into a lump free batter. Add milk and mix well. Transfer the batter in a piping bag fitted with a nozzle.
4. Pipe out the batter into individual cupcake moulds filling 3/4th. Place them on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
5. Dust icing sugar on top and serve.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts