Spiced Pumpkin Muffins
Delicious homemade muffins made using cooked pumpkin and flavoured with cinnamon, ginger, nutmeg and cloves.
Ingredients
Serves: 12
- 250g peeled, seeded and diced butternut pumpkin
- 1 3/4 cups (220g) plain flour
- 2 teaspoons baking powder
- 1/2 cup (110g) caster sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 cup (200ml) low fat milk
- 1 egg, whisked
- 1 tablespoon olive oil
Directions
Preparation:15min ›
Cook:20min ›
Extra time:20min ›
Ready in:55min
- Preheat oven to 200 degrees C. Lightly grease a 12 cup muffin tray or line with paper muffin cases.
- In a medium saucepan with enough water to cover, boil pumpkin for 10 minutes or until tender. Remove from heat then drain and purée in a food processor.
- In a large bowl whisk together flour, baking powder, sugar, salt and spices.
- In a medium bowl thoroughly mix together the milk, egg and oil. Stir in pumpkin. Fold the pumpkin mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin tray filling cups about 3/4 full.
- Bake in the preheated oven for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean. Remove from muffin tray and cool on a wire rack.
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Reviews and Ratings
Global Ratings:
(181)
Reviews in English (160)
Altered ingredient amounts. We loved loved this recipe! Similar to pumpkin pie - but better. I added pimento along with the other spices and was more generous with all the spices. I also used plain Australian Pumpkin and steamed it, rather than boiling. I didn't measure the amount of pumpkin - just used half of one I had in the fridge. Delicious!!!!! - 21 Oct 2010
Used different ingredients. Mmmmmmuffins! Yummy! My husband, who is not a "weird muffin" kinda guy, devoured three of these after they came out of the oven, and thanked me for the nice change from our typical squash soup recipe. This is a dense, moist muffin recipe, and the result will disappear quickly from your table! My 8-month old son also loved them ... they're not too strong tasting, and very healthy. The tip for 1/2 lb of squash = 1 cup from one of the reviewers was very helpful - thanks! I also substituted half of the white flour with wholemeal (which likely contributed to the density of the muffins), and added 1/2 tsp of vanilla. - 29 Sep 2008
Made it healthier. I made changes to these muffins just like I would my pumpkin muffins to make them healthier. Flour: 1 c all purpose, 1/4 c whole wheat and 1/4 c wheat germ. I don't keep pumpkin pie spice on hand so I did for spices: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves, 1/4 tsp nutmeg. I also substituted 1/4 cup applesauce for the butter. It's easier just to make pumpkin muffins, but this gives a nice change. - 29 Sep 2008