These are so good it was worth writing just a short post about them. If you're a regular visitor here you might remember I made some pumpkin muffins a little while ago. They were tasty and rich and perfectly good as they were. But, my intention was to try the same recipe with fresh cooked pumpkin purée. I didn't get to it at the time, but froze some cooked purée to try at some point. When I decided to try these with the fresh pumpkin I'd cooked I was not surprised at the results. They were almost fluffy in texture, certainly lighter than their canned pumpkin muffin cousins. The home made purée was easy to work with and combine with the other ingredients. Here's the recipe again (or just follow the link above) and some photos of these ones.
Check back this week as I've got a great post coming up for an easy weeknight meal solution - a pared-down, simple, comfort meal. Those vegan muffins I've mentioned are coming up too, but I'll save that post so you don't think I'm too muffin crazy here in The Taste Traveller kitchen. I'm working on a guest post too - so check back to see when and where that will be! What else? Well, I may still write about my hot cross buns (even if it is after Easter now) - but the ones I made on the weekend were basically a disaster. I realize now I over kneaded them and as I discovered too late I was out of parchment paper - I over greased the pans. So, not only did I narrowly miss setting off the fire alarm (thankfully the sliding glass doors to my balcony are very close to the oven!) but my buns didn't rise much and were very dense and heavy. I assured my husband these were far from a good example of hot cross buns! But, I remain hopeful that I will produce a beautiful, successful batch this week.
In the meantime, I hope you'll try these pumpkin muffins - with fresh or canned pumpkin. Enjoy!
- 1 1/2 cups (375 ml) all-purpose flour (or 3/4 cup all-purpose flour and 3/4 cup whole wheat flour)
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) cinnamon
- 1/2 tsp (2 ml) nutmeg
- 1/2 tsp (2 ml) ground ginger
- 1/2 cup (125 ml) raisins
- 1 egg
- 1/4 cup (50 ml) granulated sugar (or brown sugar)
- 1/3 cup (75 ml) cooking oil
- 1 cup (250 ml) cooked pumpkin or pumpkin purée
- 1/2 cup (125 ml) milk
- 1/2 cup chocolate chips (optional). I did a mixture of raisins and chocolate chips for just over a 1/2 cup measurement
Combine first 8 dry ingredients in large bowl. Stir thoroughly. Make a well in center.
In a small bowl beat egg until frothy.
Mix in sugar, cooking oil, pumpkin and milk. Add chocolate chips or raisins, if using. Pour into well.
Stir only to moisten.
Batter will be a little lumpy, but still quite light.
Fill greased muffin cups (or muffin cup liners) 3/4 full.
Bake in 400⁰ F (200⁰ C) oven for 15 to 20 minutes.
Let stand for 5 minutes. Remove from pan and place on a cooling rack. Serve warm.
Makes approximately 12 muffins.
You can tell from this photo they are going to turn out light and (almost) fluffy!