Pumpkin and corn muffins

These delicious orange cupcakes are made with cornmeal and pumpkin puree. Their crumb is soft, loose, the muffins are very tasty. Pumpkin muffins with cornmeal are perfect as a treat for Halloween, and just for tea they will be the perfect pastry in the fall.

Ingredients

• Pumpkin puree - 120 g
• Wheat flour - 75 g
• Corn flour - 50 g
• Egg - 1 pc.
• Sour cream - 100 g
• Sunflower oil - 1.5 tbsp. spoons
• Soda - 0.5 tsp
• Table vinegar - 0.5 tsp
• Sugar - 50 g
• Powdered sugar - 0.5 tbsp. spoons

Directions

1. In a bowl, combine the egg and sugar.
2. Whisk the egg with sugar into a fluffy light foam.
3. Add pumpkin puree, sour cream, sunflower oil.
4. Mix the ingredients, add soda quenched with vinegar, mix again.
5. Mix corn and wheat flour, sift two types of flour into a bowl with pumpkin mixture.
6. Knead a homogeneous dough.
7. Divide the pumpkin dough into paper-lined molds, taking up no more than 2/3 of the volume of each mold.
8. Bake the pumpkin and corn muffins in an oven preheated to 180 degrees for about 35 minutes.
9. Decorate the finished and cooled cupcakes by sprinkling with powdered sugar through a stencil.
10. Pumpkin and corn muffins are ready to serve.
11. Bon appetit!