Pumpkin Muffins Recipe

After a hard day at work, coming home is like eating the food you want and then having a good sleep. The method of making pumpkin muffins is not very complicated. You just need to prepare fresh ingredients and follow the steps.

1. Prepare the ingredients and weigh them (the pumpkin and carrots are weighed after peeling).

2. Cut pumpkin and carrot into small pieces.

3. Pour milk, sugar, pumpkin and carrot into a food processor.

4. Use a food processor to puree.

5. After squeezing, pour it into a bowl.

6. Beat an egg in a bowl.

7. Use a manual egg beater to beat the eggs and mix them evenly with the pumpkin milk paste.

8. Then sift in the low-gluten flour.

9. Mix the flour and pumpkin milk paste evenly to form a smooth and delicate batter (the batter should look and feel relatively thin).

10. Preheat a non-stick pan without adding oil over low heat. When it is about 60% hot, scoop up a spoonful of batter and drop it from top to bottom in the center of the pan. The batter will slowly spread from the center into a small round cake (do not shake the pan).

11. When many small bubbles appear on the muffins.

12. Use a thinner wooden spatula and turn it over when it is halfway extended, so that the pancake will not break easily.

13. The turned-over pancakes are almost cooked after frying for 40 seconds.

14. Place the fried pancakes on a plate to let them cool (it’s better to place them on a strainer).

15. When serving, stack the muffins, pour some honey (ketchup, condensed milk, or sugared osmanthus) on them, and garnish with mint leaves.

16. It is delicious and pleasing to the eyes.

The waiters in the restaurant may not be so careful when cleaning the ingredients. The pumpkin muffins are simple to make, so it is safer to make them yourself.