Pumpkin muffins
I have succumbed to the norm at this time of year and baked with pumpkin. In my defence, I only did it because I was given the pumpkin for free from a close friend. Instantly my children thought of making it into a scary faced pumpkin but I did not allow them until I had scooped out the flesh to bake with.
I made up the recipe as I was scooping out the flesh. I put the flesh in a pan so I could make a quick puree with it. Whilst simmering, I weighed out the ingredients into a bowl as I was going to use the all-in-one method again. Once the pumpkin had simmered for five minutes I added it to the mixture , transferred to the cases and baked for 30 minutes. The muffins browned beautifully and were soft and springy in texture. When eaten straight from the oven these muffins were delicious. They melted in the mouth. When left and eaten cold they were just as nice and very more-ish. Needless to say they did not last the night as the children devoured the lot. Some of the comments they made were “ a bit like carrot cake”, “mm you can taste pumpkin but its only faint”, “the cinnamon really compliments the pumpkin”.
I will be sharing this recipe in my recipe book and eventually on my website. I am going to do some changes to the basic recipe and change the ingredients and their amounts but include the nutritional information and reasons why I have changed them. I will be sharing this with you.
These are the best muffins I have made, the main reason being that they did not stick to the cases which my husband pointed out. I personally thought they were too sweet so my first change would be the amount of sugar as I feel pumpkin is quite sweet to start with. I am also going to add nuts to the recipe instead of chocolate (this encouraged the children to eat them) as I think walnuts especially would compliment the pumpkin.
In order to change this recipe I need to buy another pumpkin so while the children are at school I’m off to the supermarket. 🙂