What are Pumpkin Muffins

During October and November pumpkins features highly in cake, muffin and cheesecake recipes and drinks! What better thing to do with the puree but bake!

Fresh or Tinned Pumpkin – What is best?

If you want to you can use fresh pumpkin. You need to cut it up, remove all seeds and membrane and roast it until soft. Then you will have to peel it and you are then free to mash it and use in recipes calling for pumpkin puree.

OR you can buy a tin of pumpkin puree! There are no added ingredients. Just pureed pumpkin. This is the quick and easy way to enjoy loads of recipes using pumpkin puree during the season.

Breakfast or Afternoon Tea?

This recipe is perfect for breakfast or afternoon tea. In fact anytime with a nice cup of coffee or tea. If you want to have them for breakfast sprinkle some rolled oats on top as well as the pumpkin seeds.

Recipe:

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Pumpkin Muffins

Delicious and easy muffins that use pumpkin puree.

Servings: 1 dozen

Author: Heidi Roberts

Ingredients

• 225 grams Plain flour
• 2 tsp baking powder
• 1 Tbsp ground cinnamon or pumpkin spice
• 100 grams castor sugar
• 50 grams soft light brown sugar
• 200 grams pumpkin puree
• 2 large eggs
• 125 ml vegetable oil You can substitute 125 grams butter, melted for the oil

Instructions

1. Preheat the oven to 180℃

2. Prepare your muffin pans either by lightly greasing or placing a muffin case into each hole.

3. In a large bowl add the flour, baking powder, cinnamon (or pumpkin spice) and sugars and set aside.

4. In a different bowl whisk the pumpkin puree and the eggs.

5. Add to the puree the oil (or melted butter if using).

6. Add the dry ingredients and the wet together and mix well.

7. Fill the muffin case and then sprinkle pumpkin seeds on top. You can also sprinkle some rolled oats to make these perfect for breakfast.

8. Bake in the middle of the preheated oven for 18-22 minutes.

9. Cool on a wire rack until cooled.

10. Enjoy with a cup of tea or coffee!

Method:

Whisk the pumpkin puree and eggs together in a large bowl,

Add the dry ingredients then the vegetable oil or melted butter,

Mix well then put into a prepared cupcake/muffin tin (or use cupcake cases) to fill one dozen.

Bake approx 18 minutes. Cool and serve with a cup of tea or coffee.

I hope you enjoyed this recipe and that you will make it yourself.  If you do please post a photo on instagram and tag me (@itsmeheidiroberts).

You can easily double the ingredients and make two.  One dozen for you and one dozen for a friend.  They make a great hostess gift if you are visiting for the weekend. I often keep one batch in the freezer so I always have something in case a friend or family call in unexpectedly.  Whatever works for you!!

Further reading:

If you would like to discover some more of my  recipes click on the links below:

Fluffernutter Brownies

Flour Shortage Chocolate Brownies

Easy Peanut Butter Brownies

Peanut Butter Blondies

Crayfish Bay Chocolate Cake 

Disclaimer:

This recipe and the photographs are my own. No photographs may be reproduced in any manner without my written permission.