Easy-peasy pumpkin muffins

Easy peasy pumpkin muffinsWe call these muffins “punky muffins” because that’s what Cappers always called them as a toddler and that’s how long I’ve been making these muffins. Pumpkin has always been a huge favourite of mine and it’s one of those lovely sweet-savoury vegetables that lifts a lot of dishes.

Every time I roast some punkies (which is more often than you think), I mash a few and throw them into an ice-cube tub in the freezer, so I always have a ready-supply. A few pumpkin cubes add flavour and nutrition to sauces, soups and pasta bakes. Then there’s pumpkin scones and oh lordy, check out this pumpkin cheesecake! I’m also determined to make a pumpkin pie at some stage this year (probs on 26 November!).

But let’s start with the punky muffins… these are so easy-peasy to make that Max made this batch this morning before school and then I chose the 5 muffins out of the 12 that were roughly muffin-shaped to take my pictures. He is still working on his scooping…

Easy pumpkin muffins

Easy peasy pumpkin muffins

1 3/4 cups wholemeal self-raising flour, sifted
1 teaspoon baking powder
1/3 cup brown sugar
3/4 cup milk
2 tablespoon canola oil
1 cup sultanas
1 cup cooked, mashed pumpkin
1 free-range egg, lightly beaten
Preheat oven to 160°C fan-forced. Lightly grease a 12-hole muffin pan.

Mix flour, baking powder and sugar in a large bowl and then stir through the sultanas. In a separate jug, whisk together the milk, egg and oil and then stir in the pumpkin. Pour the wet ingredients into the dry ingredients and gently combine. Don’t over mix or your muffins will be tough. Looks like this:

Pumpkin muffins - don't overstir

Scoop evenly between the 12 muffin holes and bake for about 20 mins until cooked through (you can test with a metal skewer). Cool 11 on a wire rack but save one to eat straightaway while you enjoy your book du jour.

These will keep moist in an air-tight container for at least a week. Perfect for freezing for the lunchbox – wrap in cling film and then in al-foil and freeze. Pop one in the lunchbox straight from the freezer and it will be ready to go by recess.

Add this recipe to your Yummly feed: Yum

Pumpkin muffins and a book

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Comments

  1. says

    they sound perfect and super easy. Making for next weeks lunch boxes thanks. Seriously hope my kids like them they are such pains in the butts for lunches. One loves my apple muffins (Kidspot invisible Apple recipe) and the other devours my Donna hay banana muffins. Sigh. Cannot agree.

    • Maxabella says

      My Lottie mostly likes anything the other two don’t… I feel your pain! These ones they all like… x

  2. says

    I love punkin anything! This reminds me of a recipe my Nan used to make, best straight out of the oven, YUM! x

  3. says

    Oh you’ve just given me flashbacks to my Nanna’s pumpkin scones.
    Love the idea of freezing the leftovers ready to go for recipes like this one.
    The ‘PUNKY’ bit made me giggle, too cute.
    Thanks for linking up with Fabulous Foodie Fridays!
    Have a beautiful weekend xx

  4. Lisa Said says

    These look really good.
    I have had a lot of trouble with pumpkin muffins in the past.
    I have found they have had a lot of trouble cooking and stayed raw.
    Another problem I had with a pumpkin loaf is it went off after a day..It was like the pumpkin went off and it tasted disgusting.
    Any tips would be really helpful…
    Thanks,

  5. Helen says

    Just made these for my little pumpkin’s second birthday tomorrow. Add a splash of vanilla and a tap of all spice and it takes them to another level of simple yum mines! Thanks!

      • Lisa Said says

        Would love to try these.
        Really silly question, i made a pumkpin loaf in the past but the next day it tasted disgusting like it had gone off. Do you think I maybe undercooked it and the pumpkin went off?
        I would like to try your muffins but I am a bit hesitant due to failure in the past.

        • Maxabella says

          I’ve never heard of that one before, Lisa. We have definitely eaten these muffins a day or two after baking and they were delicious (but obviously not QUITE as delicious as straight from the oven!!). Try them, I think you’ll be ok. If you’re still not sure, just freeze any leftovers for lunch boxes and you can’t go wrong!

          • Lisa Said says

            Thanks, I will give it a go. Also with the mashed pumpkin could you steam it instead of baking?
            Thanks heaps.

            • Maxabella says

              Absolutely! I think baking brings out the flavour as it caramelizes the pumpkin’s sugars BUT steaming would be quicker and still taste good. x

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