HALLOWEEN RECIPE: PUMPKIN MUFFINS

Boo-yah Halloween is almost upon us! 👻 To get you in the spooky mood, our resident food blogger, Laura Ford has whipped up these scary-good Pumpkin Muffins that are simple, yummy and perfect for that Halloween party you’ve got planned. Aromatically spiced, these muffins offer a hint of sweetness from the pumpkin and dried cranberries and are a great way to get some veggies in amongst the lollies and sweets. By using olive oil, the batter is extra moist and light and can be adapted to suit your taste. For example, feel free to add any dried fruits, nuts or chocolate chips you like to switch up the flavour. Pass up the spiced pumpkin latte! 🎃

Ingredients:

2 cups self-raising flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 egg
1/2 milk
1/4 cup olive oil
1/2 cup runny honey
1 cup mashed cooked pumpkin (steam ~2 cups of raw pumpkin to get 1 cup of cooked pumpkin)
1 tsp vanilla extract
1 tsp grated orange rind
2 tbsp dried cranberries
1 tbsp pepitas

Method:

1. Preheat oven to 180C and grease and line a muffin tray with 12 patty pans (cupcake liners).

2. In a large bowl, sift together self-raising flour, bicarbonate of soda, salt, cinnamon, ginger, cloves and nutmeg. Stir with a whisk until well combined.

3. In a separate bowl, whisk together egg, milk, olive oil, honey, cooked pumpkin, vanilla extract, orange rind and dried cranberries.

4. Add the wet ingredients to the dry ingredients and whisk lightly until just combined. Try not overbeat the mixture otherwise you’ll end up with tough muffins.

5. Fill the cupcake liners with 1-2 tablespoons of the mixture and sprinkle with the pepitas.

6. Bake in the preheated oven for 20-25 minutes or until a skewer comes out clean.

7. Enjoy with some nut butter and jam!

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