I found this recipe from the fantastic Good To Know website and I thought it might be a nice little weekend activity whilst the little tyke had a nap. He seems to be a bit fussy at the moment, hanging on to my leg for dear life if I try to do anything that resembles house duties. Arrrghhh! Is anyone else going through this? What do you do?
So keeping with the Autumn theme, the pumpkin and pecan muffin recipe sounded really yummy and very fitting for the season. Oh and they are supposed to be bit healthier than normal muffins because you don’t use so much oil. Bonus!
- 1 egg
- 175ml semi-skimmed milk or unsweetened soya milk
- 100g canned pumpkin puree
- 55ml olive oil
- 1/2 tsp pure vanilla extract
- 220g plain flour
- 75g sugar
- 75g chopped pecans
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- pinch ground cloves
- dash grated nutmeg
Step 1: Preheat oven to 200C/400F/Gas 6 and line your muffin tin with paper muffin cups.
Step 2: Beat egg in medium-sized bowl, then add milk, oil, pumpkin, and vanilla. Stir thoroughly until mixture is smooth.
Step 3: In a separate large bowl, mix together all remaining dry ingredients.
Step 4: Add all of the wet mixture to the large bowl of dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix (over-mixing will cause the muffins to not rise properly). The batter will be lumpy, not smooth.
Step 4: Spoon batter into muffin cups, filling nearly to the top. Bake for 20 minutes, or until a toothpick comes out clean at the centre of a muffin.
The finished muffins were really quite yummy and go perfect with a nice cup of tea. Lovely!
The little tyke looks like he will get up from his nap very soon, time for me to grab a muffin and chill out for 5 minutes.
Ta ta for now xx