- Pumpkin – 400 gms
- All purpose flour – 1 1/2 cup
- Annapoorna Organic brown sugar – 1 cup
- Baking powder – ½ tsp
- Baking soda – 1 tsp
- Salt – 1 pinch
- Cinnamon – 1 inch
- Annapoorna Cardamon– 4
- Ginger – ¼ tsp
- Nutmeg – ¼ tsp
- Vegetable oil – 1/2 cup
- Eggs – 2
- Vanilla – 1 tsp
- Milk -¼ cup
How to make pumpkin puree
- Peel the fresh pumpkin, deseed it and cut it into small pieces.
- Put the pumpkin in 12 cups of boiled water and steam it nicely
- Let it cool down
- Smash it in a blender
- The pumpkin puree is now ready.
Method
- Preheat the oven to 425F and line a muffin tin with paper liners.
- Combine flour, baking powder, baking soda, salt ½ teaspoon, 1 inch of cinnamon, 4 cardamon, 1 pinch of ginger, and 1 pinch of nutmeg in a large bowl, then whisk together and set aside.
- Add the oil, brown sugar, eggs, vanilla, and milk to a medium bowl, and whisk together.
- Add the pumpkin puree and whisk again.
- Combine the wet and dry ingredients until just combined.
- Bake at 425F for 5 minutes after filling the muffin papers three quarters of the way up.
- Bake for an additional 15 minutes at 350F or until a skewer inserted into the center comes out clean.
