Herfst muffins met pompoen en walnoten

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)

Instructions

1. 1

   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.