Spiced Pumpkin Muffins
Moist, orange-hued muffins made with pumpkin puree, cinnamon, and finely chopped nuts.
- Time
- 45 min
- Serving
- 556 kcal
- Ingredients
- ≈ $0.59
- Protein
- 12 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 100 g
- 2 Wheat flour 60 g
- 3 Sugar 25 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Sunflower oil 15 ml
- 6 Baking powder 2 g
- 7 Cinnamon to taste
- 8 Nutmeg to taste
- 9 Walnutspack 150 g ≈ $4.00 8 g
- 10 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the pumpkin1, cut into cubes, and roast at 400°F (200°C) for 25 minutes or boil for 15 minutes until tender; mash into a puree and cool.
Chop the nuts finely. In a bowl, mix together: flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk eggs4 with oil, then stir in the pumpkin1 puree.
Combine wet and dry ingredients, stirring just until the flour disappears—lumps are fine; overmixing makes tough muffins.
Fill muffin cups two-thirds full, then sprinkle with chopped nuts; bake at 350°F (180°C) for 20–22 minutes, until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Tips
- Why it works
- Roast the pumpkin first to deepen its sweetness and remove excess moisture, which prevents dense muffins. Overcooking turns it bitter; stop when tender.
- Substitutions
- Use 80g canned pumpkin purée (no cooking needed) or swap walnuts for 8g chopped pecans if unavailable. Replace sunflower oil with 15g melted butter for richer flavor.
- Common mistakes
- Muffins sink in the middle if overmixed or underbaked; check by tapping the top. It should sound hollow, not dull.
- Storing and reheating
- Eat within 2 days; store in an airtight container. Reheat in a toaster for 1–2 minutes or microwave for 10 seconds. Freeze for 1 month by wrapping individually.
- Serve with
- Pair with a cup of black coffee for breakfast or serve at a holiday brunch with a drizzle of honey.
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