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Pumpkin Muffins with Lemon Glaze

By chef Franco Luise

Fluffy muffins with the aroma of pumpkin and a fresh lemon icing. A sweet treat ideal for an autumn coffee.

45 min
Medium

20 min prep · 25 min cook

Pumpkin Muffins with Lemon Glaze
799 kcal · per serving
Protein 9g Carbs 137g Fat 24g
Ingredients

What you will need

9 items · serves 1
  • Pumpkin 62.5 g
  • Plain Flour 50 g
  • Eggs 0.5 pcs
  • Sugar 45 g
  • Vegetable oil 20 g
  • Lemon 0.5 pcs
  • Icing sugar 30 g
  • Baking powder 0.25 pcs
  • Cinnamon 0.25 tsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

14 steps · 25 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🧁✨

  2. Cut the pumpkin. Clean the pumpkin, remove the seeds, and peel it (for Hokkaido pumpkin, you can leave the skin on).

  3. Grate the pumpkin. Finely grate the pumpkin.

  4. Beat the eggs with sugar. Beat the eggs with the sugar using a mixer for about 5-10 minutes, until the mixture lightens and becomes foamy.

  5. Add the oil. Add the sunflower oil and briefly mix.

  6. Add the pumpkin. Add the grated pumpkin and beat for about 1 minute more.

  7. Add the lemon zest. Add the grated lemon zest.

  8. Add the cinnamon and baking powder. Add the cinnamon and baking powder and mix with a mixer.

  9. Add the flour and salt. Add a pinch of salt and the flour and mix everything again into a smooth batter.

  10. Prepare the molds. Grease the muffin tin with oil, dust with flour (or use paper liners).

  11. Fill the molds. Fill the molds with batter to about three-quarters full.

  12. Bake. Bake in the oven at 180 C for about 25 minutes until golden.

  13. Prepare the icing. Cut the lemon in half, squeeze out the juice, and mix with powdered sugar until a smooth icing forms.

  14. Decorate the muffins. Drizzle the muffins with the icing, sprinkle with lemon zest and let cool, or decorate with pumpkin seeds 🍋✨

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