10.24.2010

Pumpkin Muffins

Pumpkin Muffins

Next in line of pumpkin recipes are pumpkin muffins. They are somewhat similar to carot cake and, as you might expect from the cake recipes I posted here, not very sweet (the original recipe calls for 350g of brown sugar). Perfect breakfast fare on a cold, foggy morning in autumn. I think one could easily double the amount of cinnamon and add maybe a touch of nutmeg or ginger.


Pumpkin Muffins

Adapted from Butternut Squash Muffins from Jamie at Home by Jamie Oliver

Ingredients:

400g Hokkaido pumpkin, skinned and deseeded
3 1/2 Tbsp honey
4 eggs
pinch of salt
300g plain flour
2 tsp baking powder
1 tsp ground cinnamon
175 ml olive oil

Method:

Preheat the oven to 400°F. Line a muffin tray with paper cups. Grate the pumpkin into a bowl on the most coarse side of a box grater. Add the honey and eggs, mix well. Add all the other ingredienst and mix until just combined. Fill the dough into the paper cups and bake for about 20-25 minutes or until a toothpick inserted into the center of one of them comes out clean.

4 comments:

Elle said...

Never tried making pumplin muffins with grated pumpkin...great idea! I like ot add nutmeg, ginger and cloves, in small amounts, along with cinnamon to sweet pumpkin dishes.

Jim said...

There's a Hokkaido lying in my fridge waiting for a good idea. And there it is. Thanks :-) And there's no need for skinning a Hokkaido, and that's why the Hokkaido is my favorite pumpkin.

Jeanne said...

We've been having nothing but cold, foggy mornings for the last few weeks. I think these muffins would be just perfect!

George said...

Looks like Halloween's right around the corner. Never done pumpkin muffins, but I like carrot cakes and pumpkin pies. So why not give it a try, righ?