As it’s Halloween weekend and the autumn is definitely here to stay now, I thought I share a suitable, delicious and healthy recipe of pumpkin muffins. Just what you want when it starts to get cold and dark outside and all you want to do is to snuggle up inside under a blanket, candles lit, with a good book and a large cup of tea. This recipe I found (and moderated a bit) on a blog called The Gouda Life. In the original recipe cups are used as measurement but as it’s not used here in the NL I have changed it into millilitres.
It might look like lots of ingredients and steps but it is actually very easy.
1 kg pumpkin (with skin and seeds and all) ( makes about 350 ml puree)
150 ml milk
60 ml melted butter
550 ml all-purpose flour
250 ml rolled oats
150 ml brown sugar
3 tsp baking powder
1 1/2 tsp vanilla sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of all spice and grounded cloves
1 tsp salt
150 ml cranberries
a handful pecan nuts, chopped
a handful pumpkin seeds
3 tbsp brown sugar
2 tbsp large oatmeal (not the quick cooking)
2 tbsp flour
Preheat the oven to 175°C.
Peel the pumpkin and remove seeds and stuff. Chop in to large pieces. Add to boiling water and let cook until soft. Strain and put back into pan. Puree with a handblender. Let it cool.
Use 350 ml of the pumpkin puree. Add it to a bowl. Add the egg, milk and melted butter and combine.
In a separate bowl, add all dry ingredients. Add wet ingredients into dry. Combine quickly, be careful not to overmix.
In a third bowl, combine all the ingredients for the topping.
Butter a 12 muffin tin or line with paper muffin cups. Fill the tins about 3/4 full. Sprinkle about 1,5 tablespoons of the topping on each muffin. Bake for about 20 minutes in the middle of the oven until the muffins are golden or a toothpick inserted comes out clean.