Pumpkin Muffins
Over a year ago
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Ingredients
- 1 small seeded pumpkin
- 3 cups flour of your choice
- 2 cups white sugar
- 2 tsp baking powder
- 2tsp Ground Cinnamon
- 2/3 cup Yare Valley Rapeseed Oil
- 3 eggs
- 1tsp salt
- 1tsp ground allspice
- 2 cups white sugar (castor or granulated)
Accompaniment
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Description
Get in to the spirit with these delicious Pumpkin Muffins using YareValley Rapeseed Oil
Method
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1
---Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups to prevent sticking.
--Cut pumpkin in half. Deseed and take strings off. Place on baking sheet, skin side up and cover with foil. Cook in oven until tender (roughly 90 minutes). Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree and put to one side.
---In a large bowl, stir together flour, baking powder, sugar, nutmeg, cinnamon, allspice and salt. In another bowl, beat together 2 cups pumpkin puree, Yare Valley Rapeseed Oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into muffin cups.
---Bake in preheated oven for 20 to 25 minutes, until a knife comes out clean.
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