AMIEs Special Pumpkin Muffin Recipe

Name: AMIEs Special Pumpkin Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams squash (peeled, diced and blended); 350 grams sifted sugar; 4 egg (large); 300 grams all-purpose flour (sifted); 180 ml olive oil; 2 tsp baking powder; 80 grams chopped walnuts; 1 pinch of cinnamon; 1 pinch of salt; 1 egg white; 160 grams icing sugar; 1 pinch of salt; 1 tsp fresh lemon juice

Servings: persons

400 grams squash (peeled, diced and blended)
350 grams sifted sugar
4 egg (large)
300 grams all-purpose flour (sifted)
180 ml olive oil
2 tsp baking powder
80 grams chopped walnuts
1 pinch of cinnamon
1 pinch of salt
1 egg white
160 grams icing sugar
1 pinch of salt
1 tsp fresh lemon juice

1
Heat the oven to 180AsC and place paper cases in a 12 hole bun tin.
2
In a separate bowl, mix the flour, baking powder, cinnamon and salt together.
3
In another mixing bowl, gradually beat the eggs and sugar until blended.
4
Add the mashed squash, stirring well until combined.
5
Add dry ingredients in three batches, at a time, beating well after addition.
6
Pour in the olive oil into the mixture gradually, mixing well.
7
Fold in the walnuts and stir well to mix.
8
Spoon the mixture into the paper cases and bake for about 20-25 minutes, until firm and springy to the touch.
9
Cool.
10
For topping: Whisk egg white, pinch of salt and lemon juice to soft peaks.
11
Gradually add the sugar and continue beating until stiff.
12
Top 2 tablespoons of cream each muffin or pipe decorative swirls of cream of whatever shape you want.
13
Serve, share and enjoy!

1538

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 grams squash (peeled, diced and blended), 350 grams sifted sugar, 4 egg (large), 300 grams all-purpose flour (sifted), and more.

Yes, AMIEs Special Pumpkin Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

AMIEs Special Pumpkin Muffin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions