- easy
- easy
Transform your leftover Halloween pumpkins into delightful little muffins. The perfect autumnal snack to enjoy with a hot drink. These muffins are not only a delicious way to reduce waste but also a treat that your family and friends will love. Bake a batch and fill your home with the inviting aroma of pumpkin goodness. Try this pumpkin muffins recipe out for yourself this Halloween! See method
What you’ll need
Ingredients
- 300 g pumpkin purée
- 250 g plain flour
- 150 g sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 125 ml vegetable oil
- 125 ml milk
Method
- Preheat the oven: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners
- To make the pumpkin puree: Cut the pumpkin in half and scoop out the seeds and stringy bits. You can save the seeds for roasting if you like!
- Place the pumpkin halves cut side down on a baking tray lined with parchment paper. Roast in the preheated oven for about 45-60 minutes, or until the flesh is tender and can be easily pierced with a fork.
- Allow the pumpkin to cool slightly. Once it’s cool enough to handle, scoop out the flesh from the skin.
- Place the pumpkin flesh in a food processor or blender and blend until smooth. If the purée is too thick, you can add a little water to reach your desired consistency.
- Transfer the purée to an airtight container and store it in the refrigerator for up to a week or freeze it for longer storage.
- Mix the dry ingredients: In a large bowl, whisk together the plain flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Mix the wet ingredients: In another bowl, whisk together the pumpkin purée, eggs, vegetable oil, and milk until well combined.
- Combine the mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
