With the onset of autumn come the pumpkins, the absolute stars of this season. I live halfway between Cremona and Mantua and adore the Delica variety, which I consume all winter long. One of my favorite combinations is with amaretti, just like in the filling of the tortelli typical of my area. Here I present it to you in a sweet version. These pumpkin muffins are not to be missed. They are delicious, simple to make, and super soft. Naturally, they are perfect for breakfast or every day snack, but even more so served for Halloween, even if there’s nothing terrifying about them.
Other sweet muffin recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 muffins
- Cooking methods: Oven, Microwave, Steamed
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for 8 Pumpkin and Amaretti Muffins
- 5.3 oz pumpkin (weight without waste)
- 1 cup all-purpose flour
- 1 oz amaretti
- 3 tbsp sugar
- 3 tbsp vegetable oil
- 3 tbsp milk
- 1 tbsp amaretto liqueur
- 1 egg (medium)
- 1 pinch salt
- Half packet baking powder (0.28 oz)
- powdered sugar (for dusting)
Tools
- 1 Bowl medium
- 1 Bowl small
- Whisk
- Sieve fine mesh
- Spatula
- Muffin liners paper or silicone
- 2 Muffin tins
Preparation of Pumpkin and Amaretti Muffins
Clean the pumpkin by removing the skin, seeds, and all the internal filaments. Wash it and cut it into chunks.
Cook the pumpkin pieces until they are soft. I used the microwave: I placed them in a glass container, added a tablespoon of water, and cooked at 900 W for three minutes. Alternatively, you can steam them.
Once cooked, remove the water, gently pat them dry with a paper towel, and mash them with a fork to make a puree. Set aside.
Crumble the amaretti and place them in a medium-sized bowl.
Add sugar, sift the flour together with the baking powder through a fine mesh sieve, a pinch of salt, and mix everything with a small whisk.
In another, smaller bowl, lightly beat the egg with a whisk.
Then add the oil, milk, and a tablespoon of amaretto liqueur and mix everything together.
At this point, pour the liquid ingredients into the bowl with the dry ones and mix them together quickly.
Finally, incorporate the pumpkin puree. You will get a soft and creamy mixture.
Bake the pumpkin muffins in a preheated static oven at 350°F for 20 minutes. Do the toothpick test to check their actual cooking: when inserted in the center, it should come out dry; otherwise, extend the cooking for a few more minutes.
Once ready, take the pumpkin muffins out of the oven and let them cool slightly before serving. Enjoy! Paola
Here I show them to you in a Halloween version!
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