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Pumpkin Muffins

14th Oct 2013

Molasses adds a delicious flavor to these spicy muffins.

Makes 14

150g butter or margarine, at room temperature

175g dark brown sugar, firmly packed

115g treacle

1 egg, at room temperature, beaten

225g cooked or canned pumpkin

200g flour

¼ tsp salt

1tsp bicarbonate of soda

1 tsp cinnamon

1 tsp grated nutmeg

50g currants, raisins or dried apricots.

  1. Preheat the oven to 200C/400F/Gas6. Grease 14 muffin cups or use paper cases.
  2. With an electric mixer, cream the butter or margarine. Add the sugar and molasses and beat until light and fluffy.
  3. Add the egg and pumpkin and stir until well blended.
  4. Sift over the flour, salt, bicarbonate of soda, cinnamon, and nutmeg. Fold just enough to blend: do not overmix.
  5. Fold in the dried fruits.
  6. Spoon the batter into the prepared muffin cups, filling them three-quarters full.
  7. Bake for 12-15 minutes until the tops spring back when touched lightly. Serve warm or cold.

From my favourite recipe book: 500Greatest-Ever Cake Recipes.

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