Pumpkin Muffins

Ingredients

• 300 g pumpkin (1 piece; e.g., muskmelon pumpkin)
• 1 Organic lemon
• 150 g margarine
• 150 g raw cane sugar
• 2 Eggs
• 1 tsp cinnamon
• 0.25 tsp ground cloves
• 350 g flour
• 3 tsp baking powder
• 100 ml milk (1.5% fat)
• 50 g Pumpkin seeds

Instructions

1. 1.

   Peel, clean and finely grate the pumpkin flesh. Wash the lemon under hot water, grate 1 tsp zest finely and squeeze out the juice.

2. 2.

   Beat the margarine with sugar until fluffy. Add eggs one at a time, continue beating, then add lemon zest, 1 tbsp lemon juice, grated pumpkin, cinnamon and ground cloves.

3. 3.

   Mix flour with baking powder and alternately stir into the batter with milk.

4. 4.

   Line muffin tin cups with paper liners, evenly spread the batter over them, sprinkle with pumpkin seeds and bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 25–35 minutes.