I love picnics! Never mind the season or the weather. It´s gorgeous to pack a checkered blanket and enjoy the first truly warm day of spring under a meticulously selected tree in bloom on a sunny meadow. In summer I can spend days on end on the seaside, curled in a hammock with a book while sipping my favourite wild thyme and ginger lemonade, or in search for unbroken seashells, waiting until the sunset colours the sky flamingo-pink. Autumn picnics have their particular charm, they are full of rituals: the sipping of hot tea from thermos bottle, the rubbing of frozen fingers and hiding my red nose into knitted scarf. Then we must make a fire and eat something comforting.
These pumpkin doughnut muffins are moist and spiced with scents of late autumn. A cup of hot tea in one hand and a muffin in the other – and I promise, you will spend the most enchanting foggy November morning in their tasty company.
We found a lovely place near the river – a couple of swans and fisher boats, city skyline showing through milky fog, the two of us and the endless tranquility of morning hours. Fresh crisp air, faded colors of autumn saying goodbye, a calm moment in our hectic life. A moment full of nostalgia.
Spicy Pumpkin Doughnut Muffins
200g unsweetened pumpkin purée
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
210g plain yoghurt
75g neutral vegetable oil (like grapeseed or canola oil)
220g plain flour
2 teaspoons baking powder
for the glaze (optional):
200g crème fraîche
zest of 1 orange or tangerine
Preheat oven to 180°C (350°F)
Mix together flour, spices, salt and baking powder.
In a separate bowl whisk 2 eggs, add sugar, plain yoghurt, vegetable oil and pumpkin purée. Add dry ingredients and place dough into 12 muffin molds. Bake at 180°C for about 25 minutes.
Prepare the glaze – mix together crème fraîche, honey and orange zest. Spread over cooled muffins.