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Pumpkin Muffins

Recipe

Let’s bake! These Pumpkin Muffins are perfect for Halloween.

Serves: 12 people   |   Prep time: 15 minutes   |   Cooking time: 30 minutes

American   |   Dessert   |   Dairy Free   |   Vegetarian

  

Ingredients

  • 400g Pumpkin flesh
  • 200ml Del Rivo orange juice with bits
  • 125g Sweetvine sultanas
  • 300g The Pantry plain flour
  • 250g The Pantry caster sugar
  • 1 tsp Stonemill salt
  • 1 tsp The Pantry bicarbonate of soda
  • 1 tsp The Pantry baking powder
  • 1 tsp Stonemill ground cinnamon
  • 50g The Pantry walnut pieces
  • 1 270g jar Bramwells apple sauce
  • 3 large Eggs

  

Method

  1. Preheat the oven to 350°F/180°C/Gas Mark 4.
  2. Chop the pumpkin flesh up into pieces and cook in a saucepan with the orange juice for about 10 minutes - until soft. Then puree in a food processor or with a stick blender.
  3. In a mixing bowl add the pumpkin puree, the apple sauce, walnuts and sultanas and mix well.
  4. In another bowl add all the dry ingredients - flour, caster sugar, baking powder, salt, bicarbonate of soda and cinnamon - mix well.
  5. Then whisk the eggs together and add to the pumpkin mix.
  6. Then add this mix to the dry ingredients, mixing well.
  7. Line a 12 hole muffin case with paper cases - divide the mixture between the cases - you may have enough to make another 6 more depending on the size of the tray.
  8. Bake for 30 minutes - until risen and when a skewer inserted into the centre comes out clean.