Magdalenas de Calabaza con Especias

Name: Magdalenas de Calabaza con Especias
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Ingredients: 1.75 cup harina para todo uso; 1 tbsp mantequilla o spray de cocina, para engrasar el molde de magdalenas; 1 tsp bicarbonato de sodio; 0.5 tsp polvo de hornear; 0.5 tsp sal; 1.5 tsp canela molida; 0.75 tsp jengibre molido; 0.5 tsp nuez moscada molida; 1 can puré de calabaza puro; 0.75 cup azúcar granulada; 0.25 cup azúcar morena clara compactada; 2 eggs a temperatura ambiente; 0.5 cup aceite vegetal; 0.25 cup leche entera o cualquier leche; 1 tsp extracto de vainilla puro; 2 tbsp azúcar granulada; 0.5 tsp canela molida

Desayuno37 min12 porcionesFácil

Sobre esta receta

Estas magdalenas clásicas de calabaza con especias son todo lo que un horneado de otoño debe ser — cálidamente especiadas, perfectamente húmedas y tiernas en todo sentido. Hechas con puré de calabaza real y una mezcla de canela, nuez moscada, jengibre y clavo, se preparan en un solo recipiente sin necesidad de batidora. Un ligero topping de azúcar y canela les da a cada magdalena una corona delicada y crujiente. Excelentes para el desayuno, como refrigerio o para compartir — y aún mejor al día siguiente.

Instrucciones

1
Preheat your oven to ![375°F]. Line a standard 12-cup muffin tin with paper liners, or grease each cup well with butter or cooking spray.
2
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
3
In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, eggs, vegetable oil, milk, and pure vanilla extract until smooth and well combined.
4
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold gently until just combined — stop as soon as no dry flour streaks remain. Do not overmix; a few lumps are perfectly fine.
5
In a small mixing bowl, stir together the 2 tablespoons of granulated sugar and ½ teaspoon of cinnamon. Set aside.
6
Divide the batter evenly among the 12 muffin tin cups, filling each about ¾ full. Sprinkle the cinnamon-sugar topping generously over each muffin.
7
Bake for 20–22 minutes, until the tops are domed and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Do not overbake.
8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely (or enjoy warm!).

Magdalenas de Calabaza con Especias

Desayuno37 min12 porcionesFácil

Sobre esta receta

Instrucciones

1
Preheat your oven to ![375°F]. Line a standard 12-cup muffin tin with paper liners, or grease each cup well with butter or cooking spray.
2
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
3
In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, eggs, vegetable oil, milk, and pure vanilla extract until smooth and well combined.
4
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold gently until just combined — stop as soon as no dry flour streaks remain. Do not overmix; a few lumps are perfectly fine.
5
In a small mixing bowl, stir together the 2 tablespoons of granulated sugar and ½ teaspoon of cinnamon. Set aside.
6
Divide the batter evenly among the 12 muffin tin cups, filling each about ¾ full. Sprinkle the cinnamon-sugar topping generously over each muffin.
7
Bake for 20–22 minutes, until the tops are domed and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Do not overbake.
8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely (or enjoy warm!).