About this recipe:Delicious for breakfast, these muffins are also good with lunch or your afternoon tea break.
250g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
75g butter, melted
1 tablespoon treacle
1/2 teaspoon vanilla extract
250g pumpkin puree
60g chopped pecans
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Grease 24 muffin-tin cups.
Sift together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and ginger onto greaseproof paper.
Beat together the eggs, buttermilk, melted butter, treacle, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin tin, filling almost to the top.
Bake for 20 to 25 minutes or until a skewer inserted in the centres comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Very nice muffins,light and moist texture! But I would advise to add something extra to them like dried apricots or prunes! I added prunes and ah,they just became yummy-such a difference! Otherwise they would be too plain for me. - 05 Feb 2011