Halloween pumpkin pecan muffins
Average rating:
Canned pumpkin puree makes these muffins healthier, not only from the nutritious pumpkin itself, but because using it allows for less oil than called for in most muffin recipes
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Prep time: 10 mins
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Cooking time: 20 mins
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Total time: 30 mins
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Makes: 9
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
If you can't find pumpkin puree, cook 100g of fresh pumpkin on the stove with a bit of water until the mixture is quite pulpy
- 1 egg
- 175ml semi-skimmed milk or unsweetened soya milk
- 100g canned pumpkin puree
- 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
Method
- Preheat oven to 200C/400F/Gas 6
- Line muffin tin with paper muffin cups
- Beat egg in medium-sized bowl, then add milk, oil, pumpkin, and vanilla. Stir thoroughly until mixture is smooth.
- In a separate large bowl, mix together all remaining dry ingredients.
- Add all of the wet mixture to the large bowl of dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix (over-mixing will cause the muffins to not rise properly). The batter will be lumpy, not smooth.
- Spoon batter into muffin cups, filling nearly to the top.
- Bake for 20 minutes, or until a toothpick comes out clean at the centre of a muffin.
By dianamoutsopoulos.com
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Rachel, posted 2 years ago
These muffins were so delicious and didn't taste as healthy as they are! They're great for a mid-morning snack. Will definitely make again!
