Pumpkin muffins are such an amazing morning treat – and you needn't have carved a pumpkin for Halloween as an excuse to bake them! Simple to make, they only take 15 minutes of prep time and 30 minutes to cook – so if you start now, you could be enjoying a warm muffin with a mid-morning coffee in less than an hour (just saying).
Great throughout fall and a top recipe to have on hand around the holidays, this recipe makes 12 muffins, so there's enough for all the family!
- Thanks to Tesco for this recipe
- 400g pumpkin flesh
- 200ml orange juice with bits
- 125g sultanas
- 250g caster sugar
- 300g plain flour
- 1 tsp stonemill salt
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 50g walnut pieces
- 1 270g jar apple sauce
- 3 large eggs
1. Preheat the oven to 350°F/180°C/Gas Mark 4.
2. Chop the pumpkin flesh up into even pieces and cook with the orange juice in a saucepan over medium heat for about 10 minutes or until it is soft. Then purée the mix in a food processor or with a blender until there are no lumps.
3. Add the pumpkin purée to a mixing bowl. To this, combine the apple sauce, walnuts and sultanas and mix well.
4. In a separate bowl, add all the flour, caster sugar, baking powder, salt, bicarbonate of soda and cinnamon. Again, mix the dry ingredients well.
5. Whisk the eggs together and add to the pumpkin mix. Then add the wet ingredients to the dry ingredients, mixing well.
6. Line a 12-hole muffin case with paper cases and evenly divide the mixture. If there is mixture left over feel free to add more muffin cases.
7. Bake for 30 minutes until the muffins are risen or when a skewer placed into the muffins' centers comes out clean.