Pumpkin Muffins
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 22 minutes
Makes 12-14 muffins (depending on size of muffin tin)
- 1.5 cups/220g/7.7ozs cake flour
- 1 teaspoon baking powder
- 120ml/4flozs oil (mild flavoured eg canola) (optional)
- 2 eggs, room temperature
- 300g/10.6ozs pumpkin puree
- 60ml/2flozs sour cream or milk
- 120g/4ozs caster or superfine sugar
- 80g/3ozs brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- Pinch salt
- 100g/3.5ozs white or cinnamon chocolate chips or toasted, chopped pecans
- Pepitas and pecans to decorate
Step 1 - Preheat oven to 160C/320F fan forced. Line a muffin tray with 12 liners. In a large bowl, sift the flour and baking powder together. In a jug or a medium bowl whisk the oil and eggs together. Then whisk in the pumpkin puree, sour cream, caster sugar, brown sugar, cinnamon, nutmeg, ginger, vanilla and salt until you get a smooth mixture.
Step 2 -Mix the wet mixture into the dry mixture with a spatula. Then stir in the chocolate or pecans. Scoop into the liners using a large ice cream scoop until 7/8 full. Top with pecans pieces and pepitas. Bake for 20-22 minutes or until the centre springs back.
Store these muffins in an airtight container at room temperature for up to 4 days. These muffins freeze well in an airtight container in the freezer for up to 3 months.