Delicious Homemade Pumpkin Muffins

These pumpkin muffins are delicious! They're are light yet filling and have added sultanas and chopped nuts. You can use any type of nuts or even a mixture. My favourite is chopped pecans or Brazil nuts, sometimes both!

For this recipe, you can use pumpkin or any variety of winter or summer squash. Using canned is obviously the easiest way, but you can also roast, boil or steam.

Pumpkin Muffin Recipe

Ingredients: (makes 10-12 muffins)

1 cup canned or pre-cooked pumpkin
1½ cups all-purpose flower
¾ cup milk
4 tbsp agave nectar or honey (or other sweetener)
2 tbsp oil (sunflower, olive or canola)
1 tbsp baking soda
½ tsp salt
1 tbsp pumpkin pie spice
¼ cup sultanas (or raisins)
3 tbsp chopped nuts (optional)

tbsp = tablespoon
tsp = teaspoon

Directions:

• Pre-heat your oven to 190°C (375°F). Grease a muffin tin or line with paper muffin/cupcake liners

• In a bowl combine the pumpkin, milk, oil and agave or honey

• In another bowl, combine the flour, baking soda, salt and spice mix

• Add the dry mix to the wet mix and fold together

• Add the sultanas, and if using, the nuts

• Spoon enough mixture to halfway fill your muffin tin or liners and bake in your oven for about 15 minutes

Insert a toothpick or sharp knife into the muffins and if it comes out clean they're ready.

Cool on a wire rack before eating.

If You're Using Fresh...

To roast: Chop in half and remove the seeds, lightly oil the cut side and place on a baking tray cut size down.

Roast at 180c (350f) for 30-45 minutes (depending on size), or until soft.

Let cool and then scoop out the flesh.

Or, peel before chopping in half, removing the seeds and cut into 1 inch cubes (3cm) before steaming or boiling for 7-15 minutes, or until soft.

However you cook it, it's a good idea to mash or give it a quick blend so you get a smooth consistency.

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