A humble muffin filled with sweetness and spice served with a generous spread of salted butter Jump to Recipe
FINALLY Melbourne weather has caught up to speed and given us all some lovely spring days! It’s crazy how a little bit of warmth and sunshine can change a place so much. The city streets are bustling with live music and happy tourists and the Carlton Gardens are filled with picnic goers ready to soak up some much-needed vitamin D.
I’ve also found myself to be drawn to the outdoors keen to make the most of the beautiful weather. Last weekend was filled with adventures with friends, hikes and beach trips. Today I even found myself cleaning up our little courtyard (a task that I’ve put off for a long time)… talk about the spring-cleaning bug!
This productive mindset has had an influence in the kitchen, and has led to numerous new creations including these spiced pumpkin muffins! A few weeks ago I found myself staring at one lonely, rather small piece of pumpkin in the fridge and not much else. Inspired by all the fall recipes coming from America, I decided it was time that I try using pumpkin in something sweet. Feeling too lazy to do a trip to the supermarket, I looked around my pantry and decided muffins would be the way to go.
Within minutes I’d sprinkled the pumpkin with cinnamon and put it in the oven. Soon the house was engulfed in a warm, spicy-sweet pumpkin scent. I mashed the caramelised pumpkin and added it to a generously spiced muffin mixture before returning it to the oven. The muffins turned out beautifully. They were spicy, sweet and absolutely delicious! I immediately knew I wanted to share this recipe.
With the addition of warming spices and a generous amount of mixed peel, these muffins definitely have a Christmas-y vibe. I find they are a nice little reminder of the festivities and all the good food to come in the next couple of months. They are cosy and sweet and quite humble muffins, perfect with a cup of tea and a generous spread of salted butter. The muffins would also be a great contribution for a picnic or even to pack into a lunchbox as a treat.
Speaking of packed lunches, this will be something I’ll be doing in a few months! Last week I found out that I’ve been accepted to do a Masters of Primary Teaching next year. It’s crazy to think that after two years working as a nanny, I’ll be a student again. Exciting, but also very terrifying! It’s going to be a busy 2 years ahead, but I’m sure they will be rewarding and well and truly worth the effort and time.
Baker’s Notes
- Cooking time may vary depending on the oven
- These muffins are best eaten the day they are made, but will keep up to 3-4 days in an airtight container
- 440g pumpkin, cut into 2cm cubes
- 1 tsp cinnamon
- 2 tbs olive oil
- ¼ tsp cinnamon
- ½ tsp all spice
- ¼ tsp nutmeg
- 1 tsp bicarb soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups plain flour
- 2 tbs mixed peel
- ½ cup milk
- 2 egg, beaten
- 175 ml olive oil
- 2 tbs pepitas
- 1-2 tbs sugar
- Preheat the oven to 180°C. Place the pumpkin, 1 teaspoon of cinnamon and 2 tablespoons of olive oil on a lined baking tray and bake for 30 minutes or until the pumpkin is soft and caramelised.
- Grease a muffin tin and place aside.
- In a large bowl combine the cinnamon, all spice, nutmeg, salt, bicarb soda, baking powder and flour in a large bowl.
- In a separate bowl, mash the roasted pumpkin until it is a smooth consistency. Add the eggs, milk and olive oil to the pumpkin.
- Add the pumpkin mixture to the dry ingredients and stir until just combined before stirring in the mixed peel.
- Divide the mixture between the muffin holes. Sprinkle each muffin with some pepitas and sugar before placing in the oven. Bake for 15-20 minutes or until a skewer comes out clean when inserted.
- Serve with salted butter.