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Pumpkin, Almond & Cinnamon Muffins
By Michelle | April 28, 2008
With entries for this month’s SnackShots streaming in I started feeling a little bit uneasy. It just wouldn’t be kosher for the hostess not to take part as well, right? So here is my entry in all its glory and very healthy indeed.
Little Gabriel loves these muffins, even though he has no molars to chew them. He is slowly learning to feed himself, playing with food in his tray and turning everything into crumbs and mush. Lovely. At least he enjoys himself. 
Pumpkin, Almond & Cinnamon Muffins
Makes 12
Preparation: 20 mins - Cooking: 30 minutes
Preparation: 20 mins - Cooking: 30 minutes
Ingredients
- 15g (½ oz) butter
- 150g (5 oz) fine wholemeal flour
- 75g (3 oz) cornmeal or fine polenta
- 5ml (1 tsp) ground cinnamon
- 5ml (1 tsp) baking powder
- 2.5ml (½ tsp) bicarbonate of soda
- 50g (2 oz) slivered almonds
- 1 large egg, beaten
- 175g (6 oz) pumpkin purée, fresh or canned
- 175ml (6 fl oz) buttermilk
Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Line 12 deep muffin tins with muffin paper cases.
- Melt the butter in a small saucepan, then allow to cool.
- Mix together all the dry ingredients in a bowl, then add the nuts.
- Beat the egg with the pumpkin purée and the buttermilk, then add the melted butter.
- Tip the paste into the flour mixture, then mix the muffin batter together quickly, using either a metal spoon or a palette knife.
- Divide the mixture between the paper cases and bake for 25 to 30 minutes, until set and browned. The muffins are cooked when a fine skewer that has been inserted into them comes out clean.
- Leave to cool slightly before eating warm.
Serving Suggestion
- Lashings of butter with grated cheese or jam, depending on your mood, goes well with these muffins.
Notes
- These muffins aren’t very sweet. You can add some sugar to the mix before baking.
- I used roasted kabocha squash in this recipe and swished it in a food processor.
Topics: Bake, Baked Goods, Breakfast and Brunch, Snacks, Vegetarian, b) 30 - 60 mins |
April 28th, 2008 at 20:02
I absolutely loved baked goods with pumpkin; it’s so creamy and fragrant and just makes my mouth happy. I think I may have one more can lurking in the pantry to whip these up. They sound so healthy and delicious–just my kind of breakfast.
April 29th, 2008 at 03:53
Looks healthy, but looks quite good!
April 29th, 2008 at 14:58
I have never baked with pumpkin, but by the look of these I know I’d be having seconds!
April 29th, 2008 at 19:59
Oooh yum! I like pumpkin muffins and your look delicious Michelle!
April 30th, 2008 at 00:48
This combo is interesting. I like all the ingredients - just never thought of putting them all together.
May 5th, 2008 at 08:22
yum yum. These look like very healthy muffins indeed.