Tender little pumpkin muffins baked in the oven. Delicious and aromatic seasonal treats that you can quickly and easily prepare for tea.
These muffins are lower in calories as they are made with the addition of oat flour and poppy seeds, without heavy cream butter, and pumpkin puree makes this dessert healthier.
Cut the pumpkin into small pieces and bake at 200 degrees Celsius until it's soft.
Pour the oatmeal into a blender and grind it into flour.
In a deep bowl, beat the eggs and add sugar and vanilla sugar to taste. Add 1 packet of vanilla sugar.
Beat it until it forms a fluffy mixture.
Then, add the vegetable oil and mix it again.
Add our oatmeal flour.
Sift the wheat flour with baking powder into the mixture.
Add the poppy seeds and mix.
Once the pumpkin has cooled completely, blend it into a puree. Add the pumpkin puree to the mixture and mix it well.
Place the dough in muffin cups. Bake in the oven for 20 minutes at 180 degrees Celsius.
Pumpkin muffins are ready. They are very tender inside, delicious, and aromatic. Enjoy your tea!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.