In Australia, we haven’t quite got into the “Pumpkin Pie” craze that seems to hold the American public. It appears to be one of their Autumnal favourites. I’ve tried some of the recipes that call for pureed pumpkin, and I have to say I’ve not been much of a fan. They’re usually too sweet for our Aussie taste buds. But this, on the other hand, is delicious. And it’s a way to get pumpkin into your
Another Bake Club Recipe
We made this during Bake Club this term; it was one of my favourites. I roasted the pumpkin the night before while I had something else in the oven. Allowed it to cool and placed it in the fridge over night. Too easy.
The next morning I popped it in my TM or food processor and blitzed it till it was smooth. I made a double batch for both Bake Club sessions, 1.5 kg of Pumpkin was the right amount for two batches.
Pumpkin Pecan Muffins
- 700 g fresh pumpkin, skin on (for 425g pumpkin puree)
- 300 g plain flour
- 1 tsp Baking powder
- 1 tsp bicarbonate soda
- ½ ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 170 g unsalted butter, softened
- 330 g caster sugar
- 2 large eggs
- 1 tsp Vanilla
- Streusel Topping
- 90 g pecans
- 70 g oats
- 60 g plain flour
- 75 g dark brown sugar
- 1 tsp ground cinnamon
- 2 tsp Vanilla
- 100 g unsalted butter, softened
- Preheat oven to 180ºC (fan forced). Line 18 x muffin holes with paper cases.
- If using fresh pumpkin to make puree, scoop out flesh and cut into wedges about 3cm thick, keeping the skin on. Place pumpkin on a baking tray, spray both sides of pumpkin with oil. Roast for 30-40 minutes or until fork tender. Let pumpkin cool slightly before scooping from the skin and pureeing in a blender. Set aside.
- In a medium bowl, whisk together flour, salt, baking powder, bicarbonate soda and spices. Set aside.
- In the bowl of a stand mixer beat butter and sugar on low speed until just combined. Add eggs one at a time, beating well after each addition; continue beating for a few minutes on medium speed until light and fluffy. Add Vanilla Extract and cooled pumpkin puree and beat until combined. Reduce speed to low and mix in flour mixture until just combined.
- Fill each muffin case ¾ full. Combine streusel topping ingredients and divide evenly over muffins. Bake for 30 minutes or until an inserted skewer comes out clean. Let muffins cool in the tin for 5 minutes, before transferring to a rack to cool completely.
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