I am still in the house with no heating. And even though there is some progress with works and hopefully by the end of the day I’ll be able to enjoy a long shower without fear of flooding my downstairs neighbors, I do keep to my new favorite heating and house aromatization system: baking.
There are some days when I like to look in the freezer and/or pantry, see what is left and challenge myself to try to make something out of it. Today the challenge was frozen pumpkin cubes that turned into delicious (dare I praise myself? :)) muffins.
What I used for 20 muffins:
- 150ml vegetable oil
- 170g white sugar
- 2 eggs
- 160g flour
- 4g baking soda
- 4g baking powder
- 5g grounded cinnamon
- 3g salt
- 200g frozen pumpkin
- 1 ripe banana
- 10ml soy cream
- 10g brown sugar
Step by step:
- Heat the oven up to 190c.
- Take out your muffin pan and put the muffin liners in. If you don’t have one, just use the muffin cup liners on the regular pan (the only fear might be that they don’t keep up the shape as well without the support of the muffin pan. But so far most of the times it has worked out just fine.)
- Put the pumpkin with a tiny bit of water and sugar in a pan to cook on a medium heat. In 5-7 minutes add the cream and cook until the pumpkin is soft. (If you have pumpkin puree available, use that one. Saves you one step of the cooking.)
- Put all your dry ingredients, except the sugar, together in a bowl.
- In another bowl combine sugar and oil, then 1 by 1 add eggs. Then add the dry ingredients and mix well.
- In a food processor combine the pumpkin with banana and add to the batter.
- Spoon the batter in the muffin liners, put in the oven for 20minutes (check if the muffins are done by sticking a toothpick in the middle. if it comes out clean, it’s ready), cool for 10 minutes and ENJOY!!!