Pumpkin and Pecan Muffins

Pumpkin and Pecan Muffins


66 people made this

Tasty pumpkin muffins are an easy way to get picky little eaters to eat some veggies. Loaded with flavour and spiced with cinnamon and nutmeg, the're great for adults too.

Amy Posont

Makes: 24 muffins

  • 2 cups (250g) sifted plain flour
  • 1 teaspoon bicarb soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/3 cup (85ml) buttermilk
  • 90g butter, melted
  • 1 tablespoon (30g) golden syrup
  • 1/2 teaspoon vanilla essence
  • 1 cup (220g) white sugar
  • 1 cup (90g) mashed pumpkin
  • 1/2 cup (60g) chopped pecans

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 180 degrees C. Grease 24 muffin-tray cups, 5 1/2 cm in diameter.
  2. Sift together the flour, bicarb soda, baking powder, cinnamon, nutmeg and ginger.
  3. Beat together the eggs, buttermilk, melted butter, golden syrup, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-tray cups, filling almost to the top.
  4. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

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