ReceptnaptárPumpkin cinnamon muffins
Pumpkin cinnamon muffins are a favourite autumn snack: soft, moist and fragrant, made with wholemeal flour and sweetened with honey. The roasted pumpkin purée provides moisture and natural sweetness. Cinnamon, ginger and cloves give them an autumnal feel.
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Ingredients
Method
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- Preheat the oven to 180 °C (165 °C fan). Line a muffin tin with paper cases.
- In a large bowl, whisk the pumpkin purée with the eggs, oil, honey and yoghurt until smooth.
- In another bowl, mix the flour, baking powder, bicarbonate of soda, spices and salt.
- Pour the dry mixture into the wet and just fold together (a few small lumps are fine).
- Divide the batter among the cases (filling them three-quarters full) and sprinkle with pumpkin seeds.
- Bake for 20-22 minutes until a skewer inserted in the centre comes out clean. Cool on a rack. They keep for 4 days in a tin, or 2 months in the freezer.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use roasted pumpkin purée rather than boiled; it has more flavour.
- Don't overmix, so the muffins stay soft.
- Raisins, walnuts or chocolate make good additions.
- They freeze well.
Frequently asked questions
Can I use canned pumpkin purée?
Yes, the same amount.
Can they be vegan?
Use flax eggs instead of eggs and plant-based yoghurt.
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