or preferred flavors
Step by step
Whisk together 2 large eggs, 200 g of sugar, 1 tsp of vanilla extract, and 0.5 tsp of salt in a mixing bowl until well combined.
Gradually pour in 120 ml of vegetable oil into the egg mixture, stirring continuously until fully incorporated.
Add 160 g of yogurt into the mixture, ensuring it blends smoothly with the other ingredients.
Sift in 250 g of flour and 10 g of baking powder, whisking thoroughly to prevent any lumps from forming in the batter.
Prepare the pumpkin by removing its skin and seeds, then chop it into medium-sized cubes suitable for blending.
Process the pumpkin cubes in a food processor until finely ground, resembling coarse crumbs rather than a mash.
Stir the ground pumpkin into the prepared muffin batter, mixing well to distribute evenly.
Spoon the batter into muffin cups, filling each only 2/3 full to leave room for the muffins to rise.
Note: If using silicone muffin molds, there’s no need for greasing. For regular molds, lightly grease with oil or use muffin liners.
Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 30-40 minutes, or until the muffins are golden brown and baked through.
Allow the muffins to cool completely in the molds before removing them. Once cooled, they're ready to be served and enjoyed.