Pumpkin muffins with hazelnuts

Description

Spicy pumpkin cupcake Sunny colors with a slightly wet crumb, pleased with the taste and the look!

Ingredients

Pumpkin

400 g
Water

200 g
Sugar

2 Tbsp
Apple

400 g
Water

150 g
Sugar

3 Tbsp
Flour

450 g
Leavening agent

1 tsp
Soda

1 tsp
Salt

1 pinch
Cinnamon

2 tsp
Ginger

1 tsp
Cardamom

0.25 tsp
Nutmeg

0.25 tsp
Butter

110 g
Sugar

300 g
Chicken egg

3 piece
Puree vegetables

400 g
Hazelnuts

100 g
Fruit puree

180 g

Cooking

Cake pan in advance to make an Apple and pumpkin puree and let them cool to room t. Mashed potatoes (both kinds), I made more than you need for a cupcake-they're delicious all by themselves. Butter soften at room t.

For pumpkin puree: a pumpkin cut random pieces. Put in a saucepan, adding water and sugar. Bring to a boil, cover and let simmer for 20 minutes or until soft pumpkin.

Submersible blender, blend the pumpkin to a state of smooth and homogeneous puree.

For applesauce: an Apple, remove the peel and remove the core. Apples cut random pieces. Put in a saucepan, adding water and sugar. Bring to a boil, cover and let simmer 10 minutes or until soft apples.

Immersion blender chop the apples to a state of smooth and homogeneous puree.

In a separate bowl mix dry ingredients: flour, baking powder, soda, salt and spices.

Separately mix two kinds of fruit puree.

Will beat into a soft mousse to the splendor of soft butter with sugar. Continuing to whisk, add the eggs one by one.

In the egg-oil mass add fruit puree mixture and mix with a mixer on low speed until blended.

Hazelnuts coarsely chop with a knife.

Mix cupcake batter by combining the liquid and dry mixtures. Least smeshaem to the dough chopped hazelnuts.

Preheat the oven t 180 degrees. Cake pan vystelim baking paper. Fill batter 3/4 full volume.

Bake cupcake in preheated oven for 50 minutes or until dry skewers. The finished cupcake allow to stand for 10 minutes in the form, then removed from the mold and let cool on wire rack.

I got one big cake and three little ones. The big muffin I was carrying on a visit to the parents, so gave it a bit of gloss: infused orange syrup by combining orange juice with icing sugar, and decorated with confectionery sprinkles.

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