Pumpkin and orange muffins


If you have any leftover pumpkin puree, these muffins are for you. Delicate, moist, dense. With a delicate scent of orange and a simple jam glaze that adds a touch of sweetness. In case you do not have any pumpkin puree ready to use, here is my recipe for an easy homemade pumpkin puree.

Pumpkin and orange muffins
Preparation time
Cooking time


For 4 Person(s)


  • 250 g pumpkin puree
  • 100 ml fresh orange juice
  • 50 ml milk
  • 100 g melted butter
  • 2 eggs at room temperature
  • 250 g all-purpose flour
  • 50 g potato starch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch of salt
  • 80 g brown sugar
  • 1 orange (only the zest)
  • 100 g smooth orange marmalade

Pumpkin and orange muffins Directions

  1. Blend the pumpkin puree with orange juice.

    muffin zucca arancia 01
  2. In a bowl mix the flour, sugar, potato starch, baking powder, baking soda, salt and set aside.

    muffin zucca arancia 02
  3. In a second bowl, mix the cooled down melted butter, eggs, milk and orange zest.

    muffin zucca arancia 04
  4. Add the pumpkin and the flour mix. Briefly stir until all ingredients are incorporated.

    muffin zucca arancia 05
  5. Line your muffin panwith paper liners and fill up to 3/4 in height with the prepared batter. Bake in a preheated oven at 180 ° C for 25 - 30 minutes.

    muffin zucca arancia 06
  6. Prepare the glaze by dissolving the orange marmalade with a few tablespoons of water (on a low flame). Once the muffins are baked let them cool in the pan for 5 minutes and then take the muffins out and let them cool completely. Once they are cooled down brush them with the prepared glaze.

    muffin zucca arancia 07

Nutrition facts

Per Serving


Thursday, 23 February 2017
I didn't mind doing the glaze on top. These were really moist thank yiou. - allosK

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