Pumpkin Muffins
Today, we are excited to share a recipe that perfectly captures the essence of Autumn: Pumpkin Muffins. These muffins are not only a nod to the cozy, comforting flavors of the season but also a versatile snack or breakfast option that can be enjoyed year-round.
I use Turks Turban, a squash readily available in France. It has firm flesh like a butternut which also works brilliantly in this recipe. Whether you use a ‘pumpkin’ or a ‘squash’ make sure you choose a variety that is not too watery or where the flesh is stringy, which can be a problem if you are trying to cook or bake with a regular carving pumpkin.
Pumpkins are synonymous with autumn, often bringing to mind images of harvests, Halloween, and American Thanksgiving. They are a Superfood and as such, they are packed with nutrients and fiber, enhancing bone density, improving immunity, and contributingh to eye health, to name a few benefits, making them a healthy choice for baking. Our pumpkin muffins combine the natural sweetness and moist texture of pumpkin puree with a blend of warm spices, such as cinnamon, nutmeg, and cloves, creating a treat that is both flavorful and aromatic.
Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is straightforward and easy to follow. The ingredients are simple and likely already in your pantry: flour, sugar, eggs, and of course, pumpkin puree. For those looking to add a personal touch, feel free to mix in extras like chocolate chips, or dried fruit.
These pumpkin muffins are perfect for any occasion. Serve them warm with a pat of butter for breakfast, pack them in lunchboxes for a midday snack, or pair them with a cup of tea or coffee for an afternoon pick-me-up. They also make a wonderful addition to buffet spreads, adding a homemade touch to festive gatherings.
So, preheat your oven, gather your ingredients, and get ready to fill your home with the inviting aroma of freshly baked pumpkin muffins. We hope this recipe brings a bit of seasonal joy and a lot of deliciousness to your table. Happy baking!
Pumpkin Muffins
Equipment
- 1 Electronic digital scales
- 1 Hand Blender OR Food processor
- 1 18 hole mini muffin tin OR 12 hole large muffin tin
- Muffin liners optional
- Piping Bag optional
- Pastry Card optional
- Cooling Rack optional
Ingredients
- 1-2 small Pumpkin - About 200g puree [Note 1] 7 ounces
- 185 grams All Purpose Flour 6 1/2 ounces
- 200 grams White Sugar 7 ounces
- ½ teaspoon Bicarbonate
- ¼ teaspoon Baking Powder
- ¼ teaspoon Ground Sweet Cinnamon
- ¾ teaspoon Mixed Spice
- ½ teaspoon shy Salt
- 80 ml Rapeseed Oil [1/3 cup] OR good quality vegetable oil
- 2 Free Range Eggs
- 75 grams Crushed Fresh Walnuts [ 2 1/2 - 3 ounces ]
Instructions
Roasting the Pumpkin
- Preheat the oven to 200 C [approx 400 F]
- Cut the pumpkin/s in half and remove the seeds. Place the pumpkin pieces on a baking sheet, cut side down.
- Bake for approximately 1 hour/ 1 hour, 15 minutes and check- it should be nice and tender. Add another 15 minutes, depending on the size of the pumpkins.
- Once you've removed the pumpkin from the oven, set aside on a cooling rack, until cool enough to handle.
- Scoop the flesh from the roasted pumpkin and puree using a hand blender or food processor and set aside.
For the Muffins
- Reduce the oven temperature to 175 C [350 F ] and line the muffin tin with muffin liners, or lightly grease and flour the tin.
- Gather and weigh your ingredients
- In a large mixing bowl, sift together the flour, bicarbonate, baking powder and spices.
- In a separate bowl, beat the eggs, sugar and oil until blended then add the sugar, salt and pumpkin puree.
- Fold the pumpkin mixture into dry ingredients, and add the walnuts until just mixed.
- Using a piping bag fitted with a large nozzle [to allow for the crushed walnuts] pipe the mixture into the prepared muffin tin to just about to the top of the muffin case for a real nice risen muffin top. [note if you fill this too much, it will rise over the top and and bake onto the actual muffin tin]If you are using a spoon to fill the prepared tin, go gently as it can get a bit messy.
- Check on the muffins after about 12-15 minutes for the mini muffins and 20-25 minutes for the large muffins. They should be golden, risen and when a toothpick inserted into the centre of the muffin comes out clean.
- Remove from the oven and place the muffins in the tin on a cooling rack for about 5 minutes, or until the muffins can be handled. Remove the muffins in their cases and continue to cool on the rack. Serve immediately, or store in an airtight container once the muffins have completely cooled to avoid any condensation build up in the inside of the container.
- Enjoy!
