These moist and easy pumpkin muffins are so good and easy to make, perfect for a healthy Halloween breakfast.
Again, this is one of my favorite methods: blend all the ingredients and bake.
Needless to say, a food processor is so handy when it comes to puree ingredients like carrots, beetroots or pumpkin, it definitely saves you the hassle of grating and the batter is ready in no time.
These muffins are soft, good and healthy, with hints of cinnamon, topped with crunchy sunflower seeds and not oversweet (I hate too much sugar, have I ever mentioned it? : )
WHAT YOU NEED FOR THIS RECIPE:
- Whole wheat or white flour
- Cane sugar
- Expeller pressed canola oil
- Ground spices (cinnamon, ginger..)
- Sultanas and seeds (optional)
- Vanilla essence
- Baking powder and a pinch of salt
And a blender…
- Blend eggs, pumpkin, sugar, oil, spices and vanilla essence.
- Add flour, baking powder and salt, in two steps, blending for a few seconds.
- Add sultanas and blend again.
- Topped with sunflower seeds and pumpkin seeds (optional ingredients) and bake.
They are delicious, easy to make, healthy and budget-friendly:
Flavor: If you are not a big fan of sultanas, and if you spare no expense, you can add dark chocolate chips, walnuts or hazelnuts instead for a more “luxury” kind of muffins : ) Guaranteed they will taste delicious.
And no problem if your cupboards don’t offer a big array of spices, cinnamon will be just fine to add the right amount of spiciness to your muffins.
Do not overmix the batter because working flour too much can produce gluten, which creates a dense and rubbery cake.
Storage: they keep well for up 3-4 days at room temperature, in an airtight container. But do not refrigerate: refrigeration dries muffins and cake out! But they are freezable: store them in an airtight container and freeze for up to 1 month.
Let me know if you try this recipe, it’s so simple, easy and perfect for breakfast.
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! Happy and healthy Halloween : )
BLENDER PUMPKIN MUFFINS
- 2 eggs
- 2 cups (9 oz) pumpkin, diced (250 grams)
- 2 cups (9 oz) whole wheat or white flour (250 grams)
- 2 tsp baking powder
- 1/2 cup (7 oz) unrefined cane sugar (90 grams)
- 2/5 cup (3 oz) canola oil (85 grams)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger (optional)
- 1/8 tsp ground nutmeg (optional)
- 1/8 tsp salt
- 1/2 cup (3 oz) sultanas (optional)
- 5 Tbs sunflower seeds or pumpkin seeds (optional)
- Preheat the oven to 400 F.
- Whisk your flour in a bowl with 2 tsp of baking powder and salt (if you're not using self-raising flour)
- Place all the ingredients, except the flour, in a food processor and blend to a smooth consistency*
- Add the flour in two steps, stopping to scrape down sides of bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix (the pictures above show the main steps in the food processor).
- Add sultanas and blend again for a few seconds.
- Scoop the batter into the muffin cases, sprinkle with some seeds and bake in the middle shelf of the oven for about 10 minutes (at 400F)
- After 10 minutes reduce the heat from 400F to 350F and keep baking for further 10 minutes.
- After a total of 20 minutes check the muffins by inserting a thin skewer/cake tester. If the muffins are fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.