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Pumpkin, Almond & Cinnamon Muffins


  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x

Description

Almond Pumpkin


Scale

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

Instructions

  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.

Notes

  • Lashings of butter with grated cheese or jam, depending on your mood, goes well with these muffins.
  • 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.

Nutrition

  • Serving Size: 1 serving
  • Calories: 112
  • Sugar: 1.6 g
  • Sodium: 26 mg
  • Fat: 4.1 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 15.4 g
  • Fiber: 3.3 g
  • Protein: 3.8 g
  • Cholesterol: 19 mg