Pumpkin Pecan Muffins

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Pumpkin Pecan Muffin | becs-table.com.au

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 veg into your husband’s kids.

Another Bake Club Recipe

We made them at our Muffin Meeting 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 overnight for each of the meetings during the week. Too easy.

The next morning I popped it in my TM (or you could use a food processor) and blitzed it till it was smooth.  I made a double batch for both Bake Club sessions, 1.5 kg was the right amount for the two batches.

5 from 1 reviews
Pumpkin Pecan Muffins
 
Pumpkin Pecan Muffins Author: Bec's Table Serves: 16-18 Pumpkin Pecan Pie Muffins
Author:
Ingredients
For the muffin
  • 700 g fresh pumpkin, skin on (you will end up with around 425g pumpkin puree)
  • 300 g plain flour
  • ½ tsp salt
  • 1 tsp Baking powder
  • 1 tsp bicarbonate soda
  • ½ ground cloves
  • ½ tsp ground ginger
  • 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
  • ¼ tsp ground nutmeg
  • 2 tsp Vanilla
  • 100 g unsalted butter, softened
Method
  1. Preheat oven to 180ºC (fan forced). Line 18 x muffin holes with paper cases.
  2. If you're using fresh pumpkin to make your puree, scoop out the seeds and cut into wedges about 3cm thick, keeping the skin on. Place pumpkin on a baking tray, spray both sides of pumpkin with a little 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.
  3. In a medium bowl, whisk together the flour, salt, baking powder, bicarbonate soda and spices and set aside.
  4. In the bowl of a stand mixer beat the 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.
  5. Fill each muffin case ¾ full.
  6. Combine the streusel topping ingredients in a bowl then divide evenly topping the 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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