Simple Pumpkin Muffins Recipe

Whisk together 2 large eggs, 200 g of sugar, 1 tsp of vanilla extract, and 0.5 tsp of salt in a mixing bowl until well combined.

Gradually pour in 120 ml of vegetable oil into the egg mixture, stirring continuously until fully incorporated.

Add 160 g of yogurt into the mixture, ensuring it blends smoothly with the other ingredients.

Sift in 250 g of flour and 10 g of baking powder, whisking thoroughly to prevent any lumps from forming in the batter.

Prepare the pumpkin by removing its skin and seeds, then chop it into medium-sized cubes suitable for blending.

Process the pumpkin cubes in a food processor until finely ground, resembling coarse crumbs rather than a mash.

Stir the ground pumpkin into the prepared muffin batter, mixing well to distribute evenly.

Spoon the batter into muffin cups, filling each only 2/3 full to leave room for the muffins to rise.

Note: If using silicone muffin molds, there’s no need for greasing. For regular molds, lightly grease with oil or use muffin liners.

Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 30-40 minutes, or until the muffins are golden brown and baked through.

Allow the muffins to cool completely in the molds before removing them. Once cooled, they're ready to be served and enjoyed.

Bon Appétit!