Briose cu dovleac si scortisoara / Pumpkin cinnamon muffins

Dovleacul e mare vedeta toamna, cu aromele lui minunate, asa ca aceste briose cu dovleac sunt un desert perfect de sezon si nu numai: cremoso-pufoase, aromate si parfumate :) Foarte usor de facut si luat la pachet, cand plecati la plimbare in parc, sunt si o idee buna de refolosit resturi de la prea mult dovleac copt :)

Ingrediente (12 buc):

• 200g faina
• 2 lgt scortisoara
• 1 lgt praf de copt
• 150g dovleac copt
• 3 oua
• 100g zahar brun nerafinat*
• 100g iaurt greces/iaurt de soia*
• 80ml ulei (din samburi de struguri)
• 1 lgt esenta de vanilie
• 50g stafide si merisoare deshidratate (optional)

Mai intai: 1. Amestecam ingredientele uscate: faina, scortisoara si praful de copt 2. Mixam ingredientele umede: dovleac copt pasat, galbenusurile, iaurtul, uleiul si esenta de vanilie. Batem spuma albusurile cu zaharul*, pana acesta din urma se dizolva.

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Micsoram viteza mixerului si adaugam incet amestecul umed, apoi pe cel uscat, iar la final incorporam usor si fructele uscate usor, cu o spatula. 

Impartim compozitia in 12 forme de briose si le coacem cam 25 de min la foc mediu (170C), pana trec testul scobitorii. Eu am pus pe cateva si bucatele de mar deshidratat. Presaram putina scortisoara pudra deasupra si le servim. Pofta mare!

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*Baby-friendly: folositi, optional, putin sirop de artar sau miere (mierea se ofera copiilor numai dupa varsta de 1 an, cu masura). Mai puteti folosi ca indulcitor in compozitie o banana coapta pasata. Pentru varianta fara lactoza folositi iaurt de soia.

ENGLISH VERSION

Creamy, fluffy pumpkin muffins, full of flavor and so easy to make :) They are also a perfect snack on the go, when taking a walk in the park and a good idea to use leftover roasted pumpkin.

Ingredients (12 pcs):

• 200 g flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 150 g roasted pumpkin
• 3 eggs
• 100 g unrefined brown sugar*
• 100 g Greek yogurt
• 80 ml oil (grape seed)
• 1 tsp vanilla essence
• 50g raisins and dried cranberries (optional)

First of all: 1. Combine the dry ingredients: flour, cinnamon, baking powder. 2. Mix all the wet ingredients: pumpkin puree, egg yolks, yogurt, vanilla essence and oil. Beat the egg whites and sugar* until they form stiff peaks.

Lower the mixer speed and slowly add the wet mixture, then the dry one, in the end folding in the dried fruits with a spatula. Divide the mixture into 12 muffin cases and bake them for about 25 min (170 C), until a skewer inserted in the center comes out clean. Sprinkle a little cinnamon on top. Enjoy!

*Baby-friendly: skip the sugar and use just a little maple syrup or honey (only for babies over 1 year old). Or you can use a mashed ripe banana in the mixture, as sweetener.