Pumpkin, Almond & Cinnamon Muffins

Pumpkin, Almond & Cinnamon Muffins

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

Pumpkin, Almond & Cinnamon Muffins

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
  1. Preheat the oven to 180°C/fan 160°C/gas 4. Line 12 deep muffin tins with muffin paper cases.
  2. Melt the butter in a small saucepan, then allow to cool.
  3. Mix together all the dry ingredients in a bowl, then add the nuts.
  4. Beat the egg with the pumpkin purée and the buttermilk, then add the melted butter.
  5. Tip the paste into the flour mixture, then mix the muffin batter together quickly, using either a metal spoon or a palette knife.
  6. 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.
  7. 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.

More muffin recipes from around the web:

Become A Greedy Gourmet

Join thousands of hungry readers who keep coming back for more. Whether you're a passionate cook or rather prefer to travel and try out restaurants, there is a newsletter for you - just take your pick. Or subscribe to both!

We respect your email privacy

Powered by AWeber Autoresponder

Comments

  1. says

    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.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>