Pumpkin Muffins with Oats and Walnuts
Fragrant and tender baked goods. Hazelnuts can be used as an alternative to walnuts. The recipe is for 10-12 muffins.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- eggs 3
- butter 150 g
- sugar 150 g
- pumpkin 200 g
- walnuts 100 g
- rolled oats 100 g
- baking powder 2 tsp
- flour 100-150 g
Instructions
Step 1 of 9
Grate the pumpkin using a coarse grater.
Step 2 of 9
Chop the nuts.
Step 3 of 9
Cream the butter and sugar.
Step 4 of 9
Add the eggs and mix.
Step 5 of 9
Add rolled oats, nuts, and pumpkin to the mixture.
Step 6 of 9
Mix.
Step 7 of 9
Stir in the flour and baking powder. Mix.
Step 8 of 9
Distribute the batter into muffin tins, filling them halfway. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Step 9 of 9
Decorate to taste (I drizzled with store-bought glaze). You can sprinkle with powdered sugar, drizzle with melted chocolate, etc.