If you’ve ever wondered what to do with a pumpkin then why not have a go at these spiced pumpkin and apple muffins? They’re easy to make and a great way to use up seasonal autumn produce too.
Every year I go and pick at least one pumpkin. Last year I made a pumpkin and chickpea stew and the year before, a pumpkin spinach and feta quiche, but this year, inspired by many of the international blogs that I read, I’m focusing more on sweeter recipes like these pumpkin and apple muffins and some oaty pumpkin bars that I hope to blog about soon too.
Even though these are muffins, they are not the type of overly sugar loaded ones you buy in the shops. I’ve used enough sugar to make them sweet but not enough to give you a sugar rush! If you have a very sweet tooth, feel free to add a little more to the mixture. Some muffin recipes have more sugar than flour in them! At least these ones contain apple and pumpkin too so there are some healthy ingredients in there!
I made my own pumpkin puree by roasting slices of pumpkin in the oven. After it had cooled I cut the skin off and blended the flesh to a puree in the food processor. I made a big batch and used some for this recipe and kept the rest to use another day. It will keep for a few days in the fridge or you can freeze it to use later. Alternatively you can now buy pumpkin puree in some supermarkets including Tesco.
Last year I remember sadly throwing away half my pumpkin as I didn’t manage to use it all before it started going mouldy. This year I am determined not to let that happen and will be making pumpkin everything over the next couple of week and most probably freezing some too!
Do let me know in the comments how you like to use up any excess pumpkin. I’ve still got a quarter left and plan to pick another one soon too!
Spiced apple and pumpkin muffins perfect for making with seasonal autumn produce
- 210g plain white flour
- 90g plain wholemeal flour
- 160g soft brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 250g pumpkin puree
- 125ml vegetable oil
- 3 apples, (weighed 240g after being peeled, cored and chopped)
- Put all the dry ingredients (flour, sugar, bicarbonate of soda, salt and spices) in a large bowl. Stir together.
- In another bowl lightly beat the eggs then add the pumpkin puree and oil.
- Add the pumpkin mixture to the bowl with the flour and stir until just combined.
- Stir in the pieces of apple.
- Divide into 18 muffin cases.
- Bake in a pre-heated oven at 160C for 30 minutes. Test with a skewer and if it come out clean they are ready.
- Sprinkle a little icing sugar over the top to serve if desired
For an alternative topping you could mix some cinnamon and brown sugar together and sprinkle over the top of the muffins before baking.
I am linking these to Treat Petite hosted by The Baking Explorer and on alternate months by Cakeyboi. I am also linking to Tea Time Treats at Jo’s Kitchen, Lavender and Lovage and Travels for Taste. They are also my #BakeoftheWeek for Casa Costello and I’m linking to Cook Blog Share at Easy Peasy Foodie, Recipe of the Week at A Mummy Too and Brilliant Blog Posts at Honest Mum.