Pumpkin Muffins with Honey and Cinnamon

In a bowl, puree the boiled pumpkin into a puree and add the fresh milk to it. Beat with an egg whisk. In another bowl, beat the eggs and the sugar. In my case the honey was crystallized, so I put the honey and butter in a small dish and melted them in a water bath, without letting them get too warm. Pour the butter-and-honey mixture, as well as the pumpkin-and-milk mixture, into the bowl with the sugar and eggs. To mix the dry ingredients I used a separate bowl. Stir together well the flour, cinnamon, cocoa, ginger, vanilla, baking soda and baking powder. Pour the dry ingredients into the bowl with the liquid ingredients and stir until a homogeneous mixture is obtained. Place paper cups in the wells of the muffin tin and divide the mixture into 12 equal parts (it is good to fill the cups to about 3/4 of their volume so they do not overflow - in my case the mixture divided perfectly in line with this condition). Before putting the muffins to bake, I placed on each of them 2-3 raspberries from a jar of raspberry jam. Usually I make these pumpkin muffins by placing on each one 1 sour cherry from a jar of jam - it sinks down into the mixture and becomes a very tasty core of the muffin. The raspberries, being lighter, stayed on top of the muffins as decoration. Bake the muffins at 180 degrees with the fan in a preheated oven. They need about 30 minutes; to judge whether they are baked, prick them with a toothpick - if the toothpick comes out completely dry, take the muffins out of the oven. If there are parts of the mixture on the toothpick, keep baking until the toothpick comes out dry from the cake. If the cakes are baked without paper cups, after they are taken out of the oven they should be left 7-8 minutes to cool a little and only then removed from the muffin tin. If there is a paper cup or baking paper, the muffins can be removed from the tins immediately after baking.