Among my pumpkin recipes, this one was really missing: soft pumpkin and amaretti muffins, simple and fragrant, perfect for fall. If you have never prepared it in a sweet version, I recommend you first take a look at how to cook pumpkin to get a perfect puree: soft, dry, and ready for desserts.
Sweet pumpkin has always intrigued me: I’ve already tried it in pumpkin pie, which turned out delicious, and in a pumpkin and almond cake, even more irresistible. So I thought… why not try individual treats like muffins?
The combination of pumpkin and amaretti is, in my opinion, a perfect match: fragrant, enveloping, and with that slightly bitter touch that enhances the sweetness of the pumpkin.
To make them even more special, I enriched them with a creamy heart of mascarpone and coffee and a honey and orange-scented glaze. A real delight for the palate!
The result? Simple muffins, quick to prepare, and perfect for any occasion, from breakfast to snack, to a delicious after-dinner treat.
The last muffins I baked were mini blueberry and yogurt muffins, but today I really felt like returning to autumn flavors. So I turned on the oven and treated myself to these small delights.
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups pumpkin puree (about 1 lb. raw with skin)
- 1.5 cups all-purpose flour
- 0.5 cup almond flour
- 0.4 cup brown sugar
- 2 eggs
- 0.33 cup vegetable oil
- 8 amaretti
- 1 packet baking powder
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 0.33 cup mascarpone
- 1 tablespoon coffee (espresso)
- 1 tablespoon powdered sugar
- 2 tablespoons orange honey (or millefiori)
- 1 teaspoon orange juice
- as needed orange zest
- as needed almond flakes
Tools: pumpkin and amaretti muffins
- Muffin pan
- Baking cups
- Immersion blender
- Baking sheet
- Bowls
- Small saucepan
- Pastry brush
- Sifter
Recipe: pumpkin and amaretti muffins
Cut the pumpkin into slices about a finger thick, remove any seeds and filaments, and place them on a baking sheet lightly greased with olive oil, or on a sheet of parchment paper. Bake at 350°F for about 40-45 minutes.
To speed up the cooking times, see all the methods in my article how to cook pumpkin, although for this preparation I recommend oven cooking.
Once the pumpkin is cooked, remove the skin and blend the rest in the blender cup to get the puree.
Mix mascarpone, coffee, and powdered sugar in a small bowl, then refrigerate until ready to use.
In a large bowl, beat two whole eggs, add the brown sugar, vegetable oil, and the previously prepared pumpkin puree, and mix.
Separately, combine the sifted flours, baking powder, cinnamon, salt, and crumbled amaretti.
Incorporate the dry ingredients into the pumpkin mixture and mix quickly; the batter should remain soft.
Place paper cups in the muffin pan (if you have a 12-cup pan, it’s ideal; otherwise, you’ll need to proceed with a double baking). Pour a tablespoon of batter into each cup, add a teaspoon of mascarpone coffee cream in the center, and cover with more batter until the cups are 3/4 full.
Bake in a static oven at 350°F for 20-23 minutes, baking times may vary from oven to oven, they should rise and slightly brown. Remove from oven and let cool.
In a small saucepan, gently heat honey and orange juice and mix with the zest.
Brush the glaze over the muffins and decorate with almond flakes.
I hope you enjoy these pumpkin and amaretti muffins as much as I did! They are perfect for a fragrant autumn breakfast or snack. If you try them, let me know how it went!
Storage and Tips
Storage: if kept in an airtight container or under a cake dome, they stay soft and fresh for 2-3 days.
Tips: use well-dried pumpkin: after cooking, let cool and drain any excess water. A too-liquid puree makes the muffins less fluffy. Therefore, oven cooking is preferred.
Do not overwork the batter: mix just enough to combine; this will keep the muffins soft and puffed.
FAQ Pumpkin and Amaretti Muffins
Which variety of pumpkin is best suitable?
The best are Delica, Mantovana, or Butternut pumpkins: they have dry and flavorful flesh, ideal for desserts.
Can pumpkin muffins be made without amaretti?
Yes, you will get more delicate muffins. You can optionally substitute with chocolate chips if you like.
What can I use as a filling substitute?
You can substitute the mascarpone cream with hazelnut spread or apricot jam: all great alternatives.
