The smooth pumpkin is accented with crunchy apples.
Ingredients (15 muffin tins)
- Pumpkin 1
- Apple 1 as you like
- Sugar 2 tbsps
- Butter 40g
- Milk a little
- egg yolk 1
- vanilla essence as you like
Remove the pulp and seeds and cut the pumpkin into small pieces, leaving the skin on. Put in a heat-resistant container, loosely cover with plastic wrap, and heat in the microwave.
Separate the heated pumpkin fruit from the skin and crush the fruit. Save the skin as you will be using it.
While the pumpkin is still hot, mix in the sugar, butter, and vanilla extract. If there isn't enough liquid, add a little milk.
Add apples. Remove the core and skin and add the diced apples and mix.
I recommend a slightly larger size to preserve the texture.
Place in a muffin tin, adjust the shape, brush with egg yolk, and bake in a toaster oven at 230℃ for 15 minutes.
When heating the pumpkin in the microwave, heat it at 700W for 5 minutes at first, and then cook it until it is soft enough to be pierced with a skewer.
If you want to make it smoother, you can do a backwash.
It is a simple sweets that can be made without using an oven, just a microwave and a toaster.