These delicious pumpkin muffins are packed with nutrients, moist and easy to make: blend the ingredients and bake.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dessert
Keyword: easy pumpkin muffins
Servings: 10
Ingredients
2 eggs
2 cups(9 oz)pumpkin, diced(250 grams)
2 cups(9 oz)whole wheat or white flour(250 grams)
2tspbaking powder
1/2 cup(7 oz)unrefined cane sugar(90 grams)
2/5 cup(3 oz)canola oil(85 grams)
1/2tspground cinnamon
1/8tspground ginger(optional)
1/8tspground nutmeg(optional)
1/8tspsalt
1/2 cup(3 oz)sultanas(optional)
5Tbssunflower seeds or pumpkin seeds(optional)
Instructions
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.
Notes
* I always use a food processor, not a blender. A blender is ok to mix wet ingredients, but it might overmix your batter when you add flour. To avoid this issue, add flour by hand using a spatula.