I must be boring you by now with all these pumpkin recipes but if you bear with me you will discover this one is a winner. Well at least for me it’s a winner since it’s a combination of pumpkin and muffins. The only thing better could be perhaps a pumpkin cheesecake but I’ll leave that one for next year. I think I’m reaching a pumpkin limit by now.I found this gem on acozykitchen blog. Recipe called for canned pumpkin but I decided to use fresh pumpkin and roast it.
- 350 gr fresh pumpkin
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup olive oil
- 2 eggs
- pinch of salt
- 1 1/4 cup sugar
- 1/2 teaspoon of each: cinnamon, nutmeg, ginger
First you need to prepare the pumpkin. Peel, de-seed and chop into smaller chunks. Sprinkle with spices a little bit and drizzle some honey over it along with olive oil. Toss the pumpkin to make sure it’s all covered in olive oil. Bake for 20 minutes in 180C. Take out of the oven and let it cool. Then mash thoroughly with a blender. Add around 25ml water and blend again. This should give you around 1 cup of mashed pumpkin.
Combine pumpkin mash, eggs and olive oil along with spices. Then add sugar and salt. Mix until all combines well but don’t over mix. Separately combine flour with baking powder and gradually incorporate this mixture into the pumpkin mash mixture.
Your muffin mixture is now ready. Put muffin liners inside your muffin form and divide the batter equally into each muffin cup (2/3rds full). You will get 12 beautiful muffins out of this batch of batter. Bake for 25-30 minutes at 180C (oven should be pre-heated).