It was the perfect choice for me. I got to use the pumpkin in a sweet bake. And it made for the perfect breakfast on the go option, since I start work at 7 am now. (Gasp!) It keeps really well in the fridge too. This batch actually kept for a little over a week. All I did was take out the one or two we needed at the time and popped in the microwave for a few seconds to get the chill off and I ended up with a nice, warm, moist, flavourful muffin. I was more than pleased with this recipe and I can safely say I’ll be trying my hand at some more sweet recipes with pumpkin in the future. This recipe makes quite a few muffins. I made some in the muffin moulds and the rest I poured into a bundt pan and got a little cake out of it.
You will notice that the muffins look a little different. Well, I forgot to add stir in the fruit and nuts before pouring the batter in the pan so I just added a few to each muffic. The ones on top with the raisins and nuts visible clearly are those ones. That was the time I added the fruit and nuts to the batter and the muffins on the lowest row are made from that batter. I think I like the ones where I can see the raisins clearly better visually. So I’ve decided the next time I make these, I will stir in most of the fruit and nuts but reserve a few to place over each unbaked muffin so the look like they’re studded with little jewels. 🙂
The original recipe calls for canned pumpkin. I can’t find canned pumpkin at the local supermarket, so I used a whole Kent pumpkin and made my own puree.
Country Pumpkin Muffins
Adapted from: Taste of Home
Makes about 26-28 muffins
(I got one dozen muffins and a little bundt cake)
2 cups sugar
1/2 cup vegetable oil
1 1/2 cups pumpkin puree
1/2 cup water
3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp salt
1 raisins (the original recipe calls for 1 1/2 cup)
1 cup chopped pecans (the original recipe uses walnuts but I didn’t have any)
To make the pumpkin puree –
Cut the pumkin in quarters / wedges.
Don’t worry about the skin. Leave it on for now. Its easier to take it off after baking.
Take out the seeds and membrane. You can roast the seeds to snack on. Discard the membrane.
Place the pumpkin skin side down on a lined baking tray and baked it in the oven at 180ºC for about 30-40 minutes or till the flesh of the pumpkin is tender. Test with a fork or a knife.
Let it cool. The skin just peels off. You may need to peel the skin off gently with a knife, but it comes off pretty easily.
Mash the flesh using a potato masher or you could puree it in a food processor, if you like. I just used the potato masher.
I used a smallish pumpkin and ended up using all the puree for this recipe, but any excess you may have can be frozen to use later.
To make the muffins –
Preheat the oven to 200ºC.
In a large bowl, mix the sugar, oil, eggs, pumpkin puree and water till combined.
In another bowl combine the dry ingredients, the flour, baking powder, baking soda, spice powders and salt.
Add the dry ingredients to the pumpkin puree mix and blend well. Don’t overmix.
Fold in the raisins and chopped nuts.
Spoon batter into a lined muffin pan.
|Without the raisins & nuts —- with them added on top — a combination of both|
Bake for about 15 minutes or till done.
If you are baking the batter as a larger cake, it will take longer. My bundt cake baked for about 50 minutes.