We tend not to make sweets with pumpkin in Australia. Buying pumpkin in a can or even pumpkin pie spice blends are unheard of. But it's actually no trouble at all to make your own and I'm sure it would be cheaper.
I had pureed some pumpkin to stir through the kids' pasta for dinner and ended up with about a cup left over. What to do? A quick search on Tasty Kitchen led me to these pumpkin muffins and wow, they were amazing! The house smelt like Christmas and warm from the oven the muffins were moist and absolutely delicious.
The perfect treat to brighten up a grey and chilly winter's day.
1 cup plain flour
1/4 cup wholemeal flour
2 ts baking powder
1 cup pumpkin puree
1/2 cup coconut oil, melted and cooled
2/3 cup brown sugar
1/4 ts salt
1/2 ts cinnamon
1/8 ts ginger
1/8 ts allspice
1/8 ts nutmeg
Preheat the oven to 180 / 160 degrees celsius. Line a 12 cup muffin tray with paper liners and set aside.
Whisk together the flours, baking powder and spices in a large bowl. In another bowl whisk together the pumpkin, oil, eggs and sugar until smooth. Pour this mixture over the flours and using a rubber spatula, fold together until just combined.
Divide the mixture among the muffin cups (they should be at least 2/3 full).
Bake for 20-25 minutes (mine took 22) or until golden brown and a skewer inserted into the middle of a muffin comes out clean. Cool in the pan for 5-10 minutes before turning out onto a wire rack. Serve warm or freeze to eat later.
This post is linked up to Crazy for Crust's Crazy Sweet Tuesdays.