Last updated on November 10, 2009
I’ve been wanting to bake pumpkin muffins since a friend on facebook mentioned making them. I had pumpkin in the fridge, just needed to find a good recipe. I came across this recipe tonight that looked promising, but had to modify it to make it a bit more wholesome. Here are the ingredients and the results:
4 eggs
1.5 cups sugar
2 cups roasted pumpkin puree
1 cup vegetable oil
1 cup apple puree
1.5 cups whole wheat flour
1.5 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
pinch nutmeg
pinch ginger
1 tsp vanilla essence
1 teaspoon salt
This recipe made 17 muffins. For some reason, the first batch took 20 mins but the second took 15 mins. My oven is a little bit strange so the temperature may have been too low the first batch. They taste delicious. The whole wheat flour makes the taste more wholesome, just the way I like. Next time I make this recipe, I’ll reduce the oil by half. I don’t think there will be any adverse effects because I’ve added lots of apple puree.
did you take a raw apple to puree or did you bake the apple first?for the pumpkin you roasted it first, then pureed it?
I'm the friend, its meeee! Sorry Ms D. I forgot to send it to you. tell me how yours turn out. do your get the lil perfect orange punkins like North America or are they kinda au naturel like here in K Town?
Hey Kris, I'm still up for the recipe. Pumpkin is one of the less expensive fruits? veggies? here.
Soph, raw apple, pureed. If you don't have blender, grate the apples. For the pumpkin, mash them as well as you can if you don't have a blender or food processor.
Kris, I only bought half a pumpkin. It was nice and round. I imagine that the other half is a perfect image 😀