Pumpkin muffin with raspberry jam
For the first time, even if we consider my previous blog, I am finally able to offer my readers something specifically dedicated to Halloween: it is my pleasure to introduce you to my frightful pumpkin muffin with raspberry jam!!!
I always thought about it, made pictures of the desserts I wanted to prepare… and then for some reasons I always woke up on 31st of October and nothing was done 🙁
Having a blog means starting in advance, as you cannot prepare a recipe, take nice pictures and write a decent post all in one single day…
Anyway, practice makes perfect, so… here I am!! 😀
I really enjoy eating pumpkin soupes, creams or risotto, but I never used pumpkin for making bread, pies or desserts.
First attempt? Obviously, a treat!!
And well, I have to say… I loved it very much… no tricks!!! 😀
Pumpkin muffin with raspberry jam
Ingredients
300g fresh pumpkin
150g flour
1 egg
60g (for the mix) + 5g (for greasing the mould) melted butter
60g milk
1 teaspoon baking powder
1 pinch of salt
raspberry jam
melted dark chocolate
Prep time: 20 min
Cook time :35-40 min
Difficulty: medium
Serving: 8 muffins
Remove the skin and the seeds from the pumpkin and cut it in pieces.
Place them in a bamboo steamer and let them cook for 20-25 minutes until tender (check the doneness with a fork).
Drain the pumpkin cubes for removing some water and crush them with a smasher or with a potatoes ricer.
Preheat the oven at 180°C.
Mix all the ingredients, except for the jam, in a bowl.
Grease a Halloween mould
and fill only half of it with the muffin mixture.
Add a teaspoon of jam to each muffin
and cover with the remaining mixture.
Put into the oven and bake for 35-40 minutes (check the doneness with a toothpick).
Decorate the muffin with melted dark chocolate and the jam.
The pumpkin muffin with raspberry jam are ready!!
So… trick or treat? Definitely treat!!
Happy Halloween and…
Bon Appétit!!
