QUICK to make, taste’s great, this spiced pumpkin muffin will prove popular with family and friends. photo supplied
THIS is not quite a savoury muffin – and not quite a sweet one. Americans do use pumpkin for sweet dishes rather than the former and this is a muffin which reflects that, but tastes great all the same.
The spices give this a nice finish and if you are looking for a quick morning tea when unexpected guests arrive, this is a great go-to taking little time to make and bake.
If you like, slide a slice of Philadelphia or feta cheese deep into the top of each muffin before cooking.
A dollop of crème fraiche or beaten cream is also nice with this.
These freeze well – if you have any left, which I rarely do. But they are great for school lunches as well if you want to make a big weekend batch to get you through the week.
Ingredients
- C brown sugar, packed
3/4 C olive oil
- large eggs
1/2 C milk, at room temperature
- C cooked pumpkin, pureed
- tsp vanilla
- 1/2 C plain flour
- tsp baking powder
½ tsp baking soda
- tsp ground cinnamon
- tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 C roasted pumpkin seed
1/2 C roasted sunflower seeds
- dsp sugar for topping
Method
Preheat oven to 175C. Line a muffin tin with liners and set aside.
In a large bowl add brown sugar and oil. Mix until smooth. Add eggs, milk, pumpkin puree and vanilla and combine well.
In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
Add flour mixture to pumpkin mixture in two lots. On the second, add pumpkin seeds and sunflower seeds, reserving a dessertspoon of each. Lightly mix batter together with a handbeater just until incorporated (be careful not to overmix the batter).
Scoop batter into muffin cups.
Sprinkle pumpkin seeds, sunflower seeds and additional sugar on the tops of each muffin, be generous.
Bake muffins in the oven for 15 to18 minutes or until a toothpick inserted into the centre of the muffins comes out clean.
