Pumpkin Crispy Muffins

Overview

The muffins made by adding pumpkin are very moist, soft, and smooth. The crumbs on the surface are crispy and have a rich texture. It’s just as great if you replace it with yogurt! Ingredients for muffins: 100 grams of low-gluten flour, 1 egg, 20 grams of sugar, 70 grams of pumpkin, 70 grams of milk, and 45 grams of corn oil. Ingredients for puff pastry: 20 grams of butter, 20 grams of white sugar, 40 grams of low-gluten flour

Tags

• baking
• baking powder
• butter
• corn oil
• egg
• low gluten flour
• pumpkin puree
• white sugar
• milk

Ingredients

Steps

1. 1 Making crispy chips: Put 20 grams of butter, 20 grams of white sugar, and 40 grams of low flour into a basin.

   

2. 2 Knead into granules with your hands. Adding an appropriate amount of milk powder will give you better results.

   

3. 3 Add 20 grams of sugar to the eggs and beat well with a hand mixer.

   

4. 4 Add 70g pumpkin and 70g milk and mix well.

   

5. 5 Add 45 grams of corn oil and mix well.

   

6. 6 Sift in 100g of low flour and 3g of baking powder.

   

7. 7 Use a spatula to stir evenly until there is no dry powder left.

   

8. 8 Put the cup into the cup, 9 minutes full.

   

9. 9 Sprinkle crispy chips on top.

   

10. 10 Place in a preheated oven at 180 degrees, bake at 180 degrees for 15 minutes on the middle rack, then bake on the middle and lower racks for 10 minutes.