As a child I was not overly fond of the flavour of pumpkin or winter squash for that matter. Thankfully as an adult my opinion of such things has changed! Pumpkin and squash are two of my favourite things!
Especially in the autumn, but then again that makes sense as that is the time of year that these gorgeous vegetables are available. Or are they a fruit?
I looked it up and Good Housekeeping says that they are fruits. Fruits are the fleshy or dry ripened ovary of any plant containing seeds. When you think about it, babies are considered to be the fruit of your womb, so I guess that pumpkins and squashes are indeed fruits.
Fruit, vegetable, whatever . . . I don't care. I just love them both roasted, mashed or baked into sweet bakes such as muffins, cakes, pies, cookies, etc. They also make fabulous autumn soups.
I think one of the reasons they work so well in baked goods is the naturally affinity they have for the flavours of warm baking spices.
Cinnamon, ginger, cloves, nutmeg, cardamom . . . vanilla. All go very well with pumpkin . . .
But then again, so do garlic, chillies, curry, etc. I guess they are quite happy either as a savoury treat or a sweet treat!
You will love these muffins. They are simple to make and smell heavenly when they are baking.
Moist and delicious, they are one of those mysterious baked goods whose flavour improves upon standing.
I always think they are at their best the day after they have been baked, but that doesn't stop me from wanting to enjoy one soon after they've been baked.
On the day, the day after, whenever! These are delicious muffins no matter when you choose to enjoy them! They are also great luncheon additions.
Try enjoying them along with a chicken or vegetable salad or even a bowl of soup. A bit unconventional maybe, but really don't knock it until you try it!
Yield: 12
Melt in Your Mouth Pumpkin Muffins
prep time: cook time: total time:
Sweet, golden and delectable. Tis the season! They smell heavenly when they are baking. If you are not fond of raisins, dried cranberries also work well as do dried blueberries.
ingredients:
- 190g caster sugar (1 cup)
- 60ml vegetable oil (1/4 cup)
- 2 medium free range eggs, lightly beaten
- 135g canned pumpkin puree (3/4 cup)
- 1 tsp vanilla extract
- 60ml water (1/4 cup)
- 210g plain flour (1 1/2 cups)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 115g raisins (3/4 cup)
- 60g chopped toasted walnuts (1/2 cup
instructions:
How to cook Melt in Your Mouth Pumpkin Muffins
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a medium 12 cup muffin tin with some paper liners. set aside.
- Whisk together in a bowl, the sugar, oil, eggs, pumpkin, vanilla and water.
- Sift together the flour, soda, baking powder, salt, cinnamon, cloves and nutmeg. Stir all at once into the wet ingredients and mix together just until moistened. Stir in the raisins and nuts. Cover with a tea towel and let sit on the counter top for about 20 minutes.
- Divide the batter between the lined muffin cups. Bake in the preheated oven for 15 minutes, until well risen and the tops spring back when lightly touched. Tip out onto a wire rack and allow to cool slightly before serving. Delicious!
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I think pumpkin season is one of my favourite seasons of the year. I say bring it on. I know people go crazy for Pumpkin Spice. I am trying to understand that. You see pumpkin spice all sorts this time of year. Latte's, etc. Isn't pumpkin spice just cinnamon, nutmeg, cloves and ginger? That's what I thought. Its funny how people's minds work. Anyways, I hope you will bake these and enjoy them as much as we do. I enjoyed mine with a hot cup of apple spiced tea! Yum!
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