Pumpkin Muffins with Lemon Glaze

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🧁✨

Cut the pumpkin. Clean the pumpkin, remove the seeds, and peel it (for Hokkaido pumpkin, you can leave the skin on).

Grate the pumpkin. Finely grate the pumpkin.

Beat the eggs with sugar. Beat the eggs with the sugar using a mixer for about 5-10 minutes, until the mixture lightens and becomes foamy.

Add the oil. Add the sunflower oil and briefly mix.

Add the pumpkin. Add the grated pumpkin and beat for about 1 minute more.

Add the lemon zest. Add the grated lemon zest.

Add the cinnamon and baking powder. Add the cinnamon and baking powder and mix with a mixer.

Add the flour and salt. Add a pinch of salt and the flour and mix everything again into a smooth batter.

Prepare the molds. Grease the muffin tin with oil, dust with flour (or use paper liners).

Fill the molds. Fill the molds with batter to about three-quarters full.

Bake. Bake in the oven at 180 C for about 25 minutes until golden.

Prepare the icing. Cut the lemon in half, squeeze out the juice, and mix with powdered sugar until a smooth icing forms.

Decorate the muffins. Drizzle the muffins with the icing, sprinkle with lemon zest and let cool, or decorate with pumpkin seeds 🍋✨