Pumpkin and orange muffins are easy and quick to prepare. Let me just say that the pumpkin is used raw, and that’s why they’re so quick, no need to cook it beforehand! I used the Bimby, but you can use a classic blender.
If you like pumpkin, here are other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Muffin Ingredients
- 6 oz pumpkin (raw – pulp)
- 1 1/4 cups type 2 flour (or all-purpose flour)
- 1/4 cup potato starch
- 1/2 cup sugar
- 1/4 cup sunflower oil
- 1 orange (zest grated)
- 1 egg
- 1 packet baking powder
Tools
- 1 Kitchen robot Bimby TM31 – TM5 – TM6
- 1 Blender
- 1 Bowl
- 1 Spatula
- 1 Muffin tray 12 pieces
- 12 Paper cups disposable
Muffin Preparation
1 – Place the diced pumpkin, sugar, and orange zest in the bowl
2 – Blend at speed 8 for 15 seconds, then bring it down with the spatula
3 – Add the egg and sunflower oil
4 – Mix at speed 5 for 15 seconds, then bring it down with the spatula
5 – Then add the flour, potato starch, and baking powder
6 – Mix everything at speed 5 for 15 seconds
7 – Take the muffin tray, insert the paper cups and fill them. If you like, you can also add chocolate chips
Blend the pumpkin with sugar and orange zest using a blender, then pour the mixture into the bowl of the stand mixer or a large bowl. Add the egg and oil, mix with a whisk, an electric mixer, or the whisk attachment of the stand mixer (depending on what you want to use)
Combine the flour, potato starch, and baking powder. Mix well, being careful not to form lumps. The mixture should be smooth and homogeneous. Take the muffin tray, insert the paper cups, and fill them. If you like, you can also add chocolate chips
COOKING: Bake in a hot oven at 350°F static for 25-30 minutes. Once baked, let them cool down well.
NOTES
We can increase the amount of chocolate chips if we want
They keep for 3 or 4 days under a glass dome
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