Pumpkin polenta muffins

Pumpkin polenta muffins


71 people made this

About this recipe: These pumpkin muffins are deliciously wholesome. They are enriched with polenta and dotted with pecans. Serve for breakfast, general snacking or as a side with soups or stews.


Makes: 12 

  • 125g plain flour
  • 100g dry polenta (cornmeal)
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 2 eggs, well beaten
  • 250g pumpkin puree
  • 110g dark brown soft sugar
  • 4 tablespoons rapeseed oil
  • 110g coarsely chopped pecans

Prep:10min  ›  Cook:18min  ›  Ready in:28min 

  1. Preheat oven to 220 C / Gas 7. Grease muffin tins or line with paper cases.
  2. In a large bowl, stir flour, polenta, baking powder, bicarbonate of soda and salt. In a small bowl, stir together the eggs, pumpkin puree, sugar and oil.
  3. Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin holes.
  4. Bake in preheated oven for 15 to 18 minutes, until a skewer inserted into centre of a muffin comes out clean.

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