Pumpkin Muffins
"Slightly unusual sweet muffin recipe - but very tasty! Substitute regular baking powder and salted butter if you prefer. Best type of pumpkin for this is butternut, but the first time I tried it with some leftover from a massive Queensland Blue my dad grew for me, it was still pretty good."
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 4 tablespoons unsalted butter
- 1⁄3 cup treacle
- 1 egg, beaten
- 3⁄4 cup pumpkin, cooked and pureed
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 3 teaspoons sodium-free baking powder
- 1 1⁄2 cups plain flour
- 1⁄2 cup raisins
directions
- Preheat oven to 180°C (= 355 °F). Grease a 12 muffin-tin pan.
- Cream butter and treacle.
- Stir in egg.
- Blend in pumpkin
- Add raisins.
- In a second bowl, sift together spices, baking powder and flour.
- Combine the two bowls and mix to a batter.
- Spoon into 12 muffin tins, bake 15 minutes.
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Reviews
-
These muffins tasted more molasses (treacle) than pumpkin. So for me it's more molasses muffins. They were good but were not moist like I wanted. I got only 11 muffins. Thanks Jenny :) Made for PRMR tag game
RECIPE SUBMITTED BY
I'm a Librarian from Brisbane, Australia - also juggling playing mummy to a 4 year old year old son (he and hubby constantly fight over who's man of the house!) and sweet baby girl who's just turned one!
