This fab pumpkin muffin recipe is perfect for autumn. Use the same amount of cooked, mashed sweet potato or butternut squash if you’d like to experiment!
In this picture, I have used a pumpkin shaped tray I used, the silicon one, and it allows a lovely pumpkin shaped muffin to be created which the children love!
These muffins are a firm family favourite, and certainly a far better alternative to sweets on a daily basis. My kids eat them at least twice a week, but I have to hide the rest – or they all get eaten at one go!
If you have little ones or are weaning a baby, this is a great finger food too.
- 1 egg
- 175ml semi-skimmed milk
- 100g cooked and mashed pumpkin
- 55ml olive oil
- 1/2 tsp pure vanilla extract
- 220g plain flour
- 75g sugar
- 75g chopped pecans
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- pinch ground cloves
- dash grated nutmeg
Pre heat the oven to 180 deg C.
Mix all the ingredients into a bowl and make sure they are well mixed.
Take a silicon muffin tray ( or a metal one pre-layered with muffin cups), and fill each muffin cup with the mixture to fill at least half the cup.
Once theoven has pre-heated, put the muffin tray into the oven for 20 mins, or untill cooked through.
For a fan assisted oven, it may be about 15 – 18 minutes. Test the muffins by poking the center with a toothpick, and when it comes out, it must not have any sticky residue on it.
Check out these fantastic Halloween Recipes.