- 350g pumpkin flesh
- 180g flour
- 3 eggs
- 150g chopped almonds
- 150g icing sugar
- 130g softened butter
- 2 tbsps Guénard Virgin Almond Oil
- 2 tsps cinnamon
- 1 sachet of vanilla sugar
- 1 sachet of yeast
- 1 pinch of salt
Start by preparing the pumpkin: chop it up and scoop out the seeds, then grate it and mix in the almonds.
Using an electric whisk, combine the butter, sugar, cinnamon and salt to obtain a light creamy mixture. Add in the eggs one by one, followed by the almond oil.
Add the yeast to the flour then gradually incorporate to the mixture. Finally, work the grated pumpkin and almonds into the mix.
Transfer the mixture to the muffin cases and bake for 25 to 30 minutes at 180°C.
Leave the muffins to cool, then sprinkle with icing sugar and serve.