Pumpkin polenta muffins

    Pumpkin polenta muffins

    (79)
    8saves
    28min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (79)

    Reviews in English (78)

    by
    26

    I took these to a pot luck, the kids were eating them up like crazy! I did add some pumpkin pie spice to zip them up a bit.  -  03 Aug 2002  (Review from Allrecipes US | Canada)

    by
    22

    Yum! I made this for my daughter's Pre-School Thanksgiving Feast. They loved them. I exchanged the canola oil for some homemade applesauce. Added a bit of chunkiness for texture and made them even healthier! I also used mini-muffin tins since they were for pre-schoolers. Thanks for the great recipe!!!  -  21 Nov 2005  (Review from Allrecipes US | Canada)

    by
    19

    Used this recipe to fill 36 mini-muffin tins, omitting the nuts. Baked at 425 for 10 minutes. Came out perfect - flavorful, light muffins - taking them to Thanksgiving dinner today. (Note: I used peanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.)  -  22 Nov 2001  (Review from Allrecipes US | Canada)

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