White chocolate glazed pumpkin muffins are tender and moist with delicious topping. It is easy to make such a dessert, but on a festive table it will look elegant and will appeal to everyone without exception. Choose pumpkin with bright orange pulp, preferably, but not necessarily nutmeg (it is important that the vegetable is ripe, and the pulp is sweet). White chocolate frosting, in my opinion, is much tastier than the traditional coating of ordinary chocolate with cocoa. The white icing is soft, silky, creamy, it goes well with a wet pumpkin cake.
Due to the fact that there is sour cream in the recipe, the coating will completely harden, so if you are going to “transport” the pastries, you should take care of its reliable packaging.
- Cooking time: 40 minutes
- Servings: 14
Ingredients for Pumpkin Muffins with White Chocolate Glaze
For the test
- 400 g pumpkin;
- 3 eggs;
- 200 g of sugar;
- 150 g butter;
- 320 g wheat flour;
- 8 g baking powder;
- salt, vanillin.
For glaze
- 200 g of white chocolate;
- 65 g sour cream;
- 50 g of sugar;
- 60 g butter;
- pastry decor.
A method of cooking pumpkin muffins with white chocolate glaze
This recipe is good because you can prepare the dough in a blender - just put all the ingredients in the bowl and turn it into a homogeneous mass. However, for clarity of the process, I will describe all stages of preparation separately.
At first we put pumpkin pulp in the blender cleared of seeds and skin.
Grind raw pumpkin to obtain a smooth mashed potatoes. The recipe is interesting because you do not need to boil or bake the pumpkin, it goes raw.
Then we divide the eggs and at this stage we add 1/3 teaspoon of table salt so that the grains of salt are completely dissolved in the raw mashed potatoes.
Pour the granulated sugar and add vanilla or vanilla sugar as recommended on the package.
Melt the butter. Cool the oil a little and add to the rest of the ingredients.
Now pour wheat flour and baking powder. Thoroughly mix the ingredients of the test. Turn on to heat the oven to a temperature of 175 degrees Celsius. Fill paper cake cups with dough about half or a bit more. From the specified number of ingredients you get 12-15 pieces of pumpkin muffins with white chocolate icing.
We send pastries to the middle shelf of the oven, bake for 30-35 minutes, depending on the individual characteristics of the plate.
Making chocolate icing. Pour sugar into a metal bowl, add sour cream and white chocolate.
Place the bowl in the water bath, heat it when the chocolate starts to melt, add the butter. Heat the icing to a temperature of 40 degrees Celsius, if you overheat, the chocolate will curl and the icing will lose its luster.
When the baking has cooled to room temperature, pour the icing on the tops of the muffins and leave it at room temperature so that the coating will freeze.
We decorate our pastry décor and treat our guests with delicious homemade pastries.
Sprinkle pumpkin muffins with white chocolate icing can be finely chopped nuts and candied fruit. Any coating adheres well to this coating.
