Today I’d like to share these delicious PUMPKIN MUFFINS with you.
What better way to welcome the beginning of autumn. And with it, the arrival of pumpkin season. I’m already collecting them because I LOVE THEM!
I never run out of them at home at this time of the year. Pumpkin is a very versatile food and we can use it in a multitude of different recipes, sweet as well as savoury.
TODAY’S RECIPE DEMONSTRATES HOW WELL THIS FOOD WORKS IN BAKING
These muffins turn out nice and fluffy without being too sweet. The pumpkin provides them with moisture, so they can be stored for a couple of days without drying out … that’s if they don’t vanish like in my house. I also like to add nuts, like walnuts or hazelnuts… I love that added crunch and it combines well with the pumpkin.
In the recipe you’ll see that I toast the nuts lightly, I like the flavour it gives them. But this step is optional, if not, you can add them without roasting them.
To bake with them, I like to roast the pumpkin in the oven with the skin in tact. I think this way preserves its flavour and colour more, although we can also steam them, cooked in a little water or in the microwave.
We can give the muffins a little extra personal touch by adding spices. I personally, love the combination of cinnamon and ginger. We can also experiment with clove, vanilla, nutmeg… but without overdoing it. Only a little pinch so it doesn’t overpower the flavour and ruin the mixture.
My son will take these for his coffee at the office, but I have to try one first, haha!… I deserve it, don’t you think
- 100 gr walnuts (lightly toasted and chopped into small pieces))
- 250 gr pumpkin puree
- 250 gr plain flour
- 16 gr baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ginger powder
- 2 eggs (room temperature)
- 100 gr butter (room temperature)
- 200 gr caster sugar
- Preheat oven to 180 C and line a muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, cinnamon and ginger powder.
- In a large bowl. whisk eggs, butter and sugar until very light fluffy. Add flour mixture, and stir until combined, being careful not to over-mix.
- Add pumpkin-puree and chopped walnuts´
- Fill muffin liners about 2/3 full and bake for 20-25 minutes or until a toothpick inserted in center comes out clean.Let cool for 3 minutes before removing to a cooling rack.
Depending on how big the cupcakes liners are, we can get between 14-18 muffins.
I like to use home made fresh pumpink puree, from rosted pumpkin in the oven.
TOAST THE NUTS LIGHTLY : Put the nuts in a dry skillet in an even layer and place the skillet over medium heat. Cook, shaking the skillet from time to time, stirring and frequently turning until the nuts start to be aromatic. Then transfer them to a plate so they will stop cooking.