We 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
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:
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.
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