€5 off your order of €55 or more! Code: CREDIT5

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Herfst muffins met pompoen en walnoten

Herfst muffins met pompoen en walnoten

Herfst Muffins Pompoen Walnoten Bakken Vegetarisch Seizoensgebonden

Herfst in je keuken begint met de geur van verse muffins uit de oven. Deze pompoenmuffins met walnoten, nootmuskaat en een snuf gember zijn precies wat je wil bakken als de bladeren vallen. Geen appel, geen kaneel, maar wel volop seizoensgevoel. Zorg dat je goede bakeware in huis hebt, want met een stevige muffinvorm bak je alle twaalf tegelijk gelijkmatig goudbruin.

x_ckl_recipe_markerHerfst muffins met pompoen en walnoten Deze pompoenmuffins met walnoten en een vleugje nootmuskaat zijn het perfecte herfstgebak. Warm uit de oven, met een knapperig korstje en een zachte binnenkant. Hoe maak je herfst muffins met pompoen en walnoten? Baked goods Dutch 12 muffins 20 min 22 min 5 min 47 min

Preheat the oven to 180 degrees Celsius. Lightly grease your muffin tin or use paper liners.
Cook or steam 250 g pumpkin (e.g. butternut or hokkaido) until soft, let cool slightly and mash finely with a fork or immersion blender. You will need about 200 g of puree.
In a large bowl, mix the pumpkin puree, 2 eggs, 100 ml sunflower oil, 150 g light brown sugar and 1 tsp vanilla extract until smooth.
Sift into a separate bowl 250 g flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground ginger, 0.5 tsp nutmeg and a pinch of salt.
Fold the dry mixture into the wet mixture and stir gently until just combined. Don't overmix — a few small lumps are fine.
Roughly chop 80 g walnuts and fold them into the batter. Reserve a handful for the topping.
Divide the batter evenly among the 12 cups of the muffin tin. Fill each cup about two-thirds full. Sprinkle the reserved walnuts on top and optionally add a few pumpkin seeds for extra autumnal look.
Bake the muffins for 20 to 22 minutes in the preheated oven. Insert a wooden skewer into the center: if it comes out dry, they're done.
Let the muffins cool in the tin for 5 minutes, then carefully remove them. Place on a wire rack to cool further. They taste best served warm.

Herfst Muffins Pompoen Walnoten Bakken Vegetarisch Seizoensgebonden 250 g flespompoen of hokkaido (ongekookt gewicht) 2 eieren 100 ml zonnebloemolie 150 g lichtbruine basterdsuiker 1 tl vanille-extract 250 g bloem 1,5 tl bakpoeder 0,5 tl baking soda 1 tl gemalen gember 0,5 tl nootmuskaat snuf zout 80 g walnoten 2 el pompoenpitten (optioneel, voor de topping) Muffin tin (12 cups) Paper muffin liners (optional) Immersion blender or fork Large mixing bowl Sieve Spatula Wooden skewer Cooling rack Baking molds baking-tins Baking trays baking-sheets Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Oven Gloves oven-gloves MasterClass Muffin Pan - 12 muffins - 26 x 20 cm MasterClass ["Muffinvorm"] Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Birkmann Cake Mould / Baking Mould / Quiche Pan Premium Baking - Enameled base ø 30 x 4 cm Birkmann Taartvorm, Quichevorm Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie Autumn étagère with savory and sweet bites foodies-herfst-etagere-met-hartige-en-zoete-hapjes Chocolate vanilla muffins with an autumn twist foodies-chocolade-vanille-muffins-met-herfsttwist Korean salt bread foodies-koreaans-zoutbrood

Recipe

Herfst muffins met pompoen en walnoten

Deze pompoenmuffins met walnoten en een vleugje nootmuskaat zijn het perfecte herfstgebak. Warm uit de oven, met een knapperig korstje en een zachte binnenkant.

Course	Baked goods
Kitchen	Dutch
Servings	12 muffins

Preparation time

Preparation time	20 min
Time in oven	22 min
Stiffen up min.	5 min
Total	47 min

Equipment

Muffin tin (12 cups)
Paper muffin liners (optional)
Immersion blender or fork
Large mixing bowl
Sieve
Spatula
Wooden skewer
Cooling rack

Ingredients

250 g flespompoen of hokkaido (ongekookt gewicht)
2 eieren
100 ml zonnebloemolie
150 g lichtbruine basterdsuiker
1 tl vanille-extract
250 g bloem
1,5 tl bakpoeder
0,5 tl baking soda
1 tl gemalen gember
0,5 tl nootmuskaat
snuf zout
80 g walnoten
2 el pompoenpitten (optioneel, voor de topping)

Hoe maak je herfst muffins met pompoen en walnoten?

Preheat the oven to 180 degrees Celsius. Lightly grease your muffin tin or use paper liners.
Cook or steam 250 g pumpkin (e.g. butternut or hokkaido) until soft, let cool slightly and mash finely with a fork or immersion blender. You will need about 200 g of puree.
In a large bowl, mix the pumpkin puree, 2 eggs, 100 ml sunflower oil, 150 g light brown sugar and 1 tsp vanilla extract until smooth.
Sift into a separate bowl 250 g flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground ginger, 0.5 tsp nutmeg and a pinch of salt.
Fold the dry mixture into the wet mixture and stir gently until just combined. Don't overmix — a few small lumps are fine.
Roughly chop 80 g walnuts and fold them into the batter. Reserve a handful for the topping.
Divide the batter evenly among the 12 cups of the muffin tin. Fill each cup about two-thirds full. Sprinkle the reserved walnuts on top and optionally add a few pumpkin seeds for extra autumnal look.
Bake the muffins for 20 to 22 minutes in the preheated oven. Insert a wooden skewer into the center: if it comes out dry, they're done.
Let the muffins cool in the tin for 5 minutes, then carefully remove them. Place on a wire rack to cool further. They taste best served warm.

Cooking mode Prevents your screen from going to sleep

These muffins will keep for up to three days in an airtight container at room temperature. They also freeze well: after cooling, place them in a freezer bag and take them out the evening before you want to eat them. Warm them briefly in the oven at 160 degrees Celsius and they'll taste freshly baked again.

You only notice a good muffin tin when muffins come out easily without tearing or sticking. With a sturdy, evenly heating tin you get the same beautiful batch every time. No fuss, just twelve equal muffins ready for that autumn moment.

Related products

MasterClass Muffin Pan - 12 muffins - 26 x 20 cm

Out of stock

4.7 (29)

€20,99

Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm

In stock

~~€49,95~~ €39,99

-19%

Birkmann Cake Mould / Baking Mould / Quiche Pan Premium Baking - Enameled base ø 30 x 4 cm

In stock

€30,95

Related categories

Baking molds

Baking trays

Hand Blenders & Immersion Blenders

Oven Gloves

Related recipes

Savory pumpkin tart with sage

A savory pumpkin tart with a crispy crust, creamy filling and crunchy fried sage. Perfect for a relaxed dinner or a festive moment.

View post

Autumn étagère with savory and sweet bites

A cozy étagère filled with autumn snacks: from pumpkin spread on rye bread to caramel apple squares and goat cheese crostini with walnut. Perfect for a relaxed gathering or high tea in autumn.

View post

Chocolate vanilla muffins with an autumn twist

Moist muffins with a rich chocolate base and a soft vanilla topping, warmly spiced with cinnamon and nutmeg. Exactly the kind of bake that makes your home smell like autumn.

View post