Spiced Pumpkin Pecan Muffins
(2)
1 hour 10 minutes
Spice up your muffins with pumpkin and pecan. These are a pleasant change from your normal muffins. You can also use sweet potato instead of the pumpkin.
Diana
5 people made this
Ingredients
Serves: 9
- 1 egg
- 2/3 cup (170ml) lite milk
- 100g pumpkin, cooked and mashed
- 3 tablespoons (60ml) olive oil
- 1/2 teaspoon vanilla essence
- 1 3/4 cups (220g) plain flour
- ¼ cup (60g) sugar
- ½ cup (60g) pecans, chopped
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 pinch ground cloves, to taste
- 1 pinch grated nutmeg, to taste
Directions
Preparation:15min ›
Cook:20min ›
Extra time:35min ›
Ready in:1hour10min
- Preheat oven to 200 degrees C. Line a muffin tin with paper muffin cases or patty cups.
- Beat egg in medium-sized bowl then add milk, oil, pumpkin and vanilla. Stir thoroughly until mixture is smooth.
- In a separate large bowl mix together the flour, sugar, pecans, baking powder, salt, cinnamon, cloves and nutmeg.
- Add all of the wet mixture to the large bowl of dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix. The batter will be lumpy.
- Spoon batter into prepared muffin cases filling nearly to the top.
- Bake for 20 minutes or until a skewer comes out clean at the centre of a muffin.
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Reviews and Ratings
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(2)
Reviews in English (1)
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I used some of the leftover butternut squash puree from a lasagna I'd made, and I used whole milk because it's what I had -- they turned out delicious! Thanks for the recipe! - 02 May 2016 (Review from Allrecipes UK & Ireland)
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