I love this recipe because I adore pumpkin and I can prepare it every fall-winter season. Additionally, it’s easy to make and you can have a great time with the kids baking delicious and healthy muffins for fun afternoons of movies or games.
1 tablespoon spice, (mix of nutmeg, clove, cinnamon, and ginger)
1 cup honey
1/4 cups raw sugar
1 1/2 cups baking powder
1/2 tablespoons salt
1 tablespoon liquid vanilla
1 tablespoon cinnamon
chocolates, chocorettes for decoration
pumpkin seeds, for decoration
1 cup cow's milk
1/2 lemons
Preparation
1h
25 mins
Medium
Preheat the oven to 180ºC.
Sift the flours, powders, and spices and set aside.
In a bowl, mix the eggs with the sugar, honey, and oil until uniform, then incorporate the hot milk with half a squeezed lemon and the puree until smooth; you can use a mixer on the first speed.
Gradually add to the flour mixture, without stirring too much. Fill the cupcake liners 3/4 full with this mixture and bake for 20 to 25 minutes.
Let cool and decorate with a flower with pumpkin seeds and chocorettes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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