Pumpkin Cinnamon Muffins

1. 1 Pumpkin≈ $2.80 per kg 80 g
2. 2 Wheat flour 45 g
3. 3 Sugar 18 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.3 pcs
5. 5 Sunflower oil 15 ml
6. 6 Baking powder 1 g
7. 7 Cinnamon to taste
8. 8 Nutmeg to taste
9. 9 Walnutspack 150 g ≈ $4.00 8 g
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and cube the pumpkin¹, then roast at 400°F (200°C) for 25 minutes or boil for 15 minutes; mash into purée and cool.

2. Dry mix: whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a bowl.

3. Wet mix: beat eggs⁴ with oil, then stir in pumpkin¹ purée.

4. Combine wet and dry ingredients, stirring just until flour disappears—lumps are fine; overmixing makes tough muffins.

5. Fill muffin cups two-thirds full, top with chopped walnuts⁹; bake at 350°F (180°C) for 20–22 minutes, until a skewer comes out clean.

6. Cool in the pan for 5 minutes, then transfer to a rack.