Pumpkin works beautifully in both sweet and savory baking and makes your baked products soft and moist. In this recipe we will add spices for extra flavour, chunky apple for sweetness and a moderate amount of sugar.
In this recipe I have made muffins, but I have also used a similar recipe in a bread tin. With the chunky apple the pumpkin bread looks great when you present slices at a barbecue or party.
Ingredients 1 Cup plain self raising flour
1/4 Cup wholemeal self raising flour
1 Cup cooked mashed or pureed pumpkin (I used butternut pumpkin)
1/2 Cup sugar (you can add extra flavour by replacing some of the sugar with brown or palm sugar, or honey)
1 Large sweet apple (forget your cooking apples, the sweeter the apple the better for this recipe)
1/2 Cup milk
1/4 Cup oil
1 Teaspoon cinnamon
1 Teaspoon ginger
1/2 Teaspoon nutmeg
1/2 Teaspoon vanilla
Combine all the dry ingredients together. I have made this recipe very spicy and this can be too much for some people and it does overpower the pumpkin flavour somewhat. If you want a more subtly flavoured muffin then halve the amount of the spices or even leave them out altogether.
Cook and mash the pumpkin. It is always hard to estimate how much pumpkin you will have once it is mashed. Just remember if you have more pumpkin you will probably need to reduce the oil and milk in the recipe and maybe add a little extra baking powder to ensure the muffins rise properly.
Mix in all the rest of the wet ingredients together with the pumpkin and mix well. Then add to the mixing bowl with the dry ingredients and combine.
Chop the apple. This recipe works best with medium sized or even large apple chunks. Every bite usually means you get at least one piece of apple to delight your mouth.
Add the chopped apple to the bowl and mix thoroughly. The result should be quite fluid and not too dry. Add some extra milk if it is too dry.
Spoon into a greased muffin tray. Remember that the apple is fairly chunky so care should be taken to ensure that you have a fairly even distribution of apples chunks in each muffin.
You might be tempted to top the muffins with a sprinkling of sugar, cinnamon and nutmeg, but I much prefer avoid topping with this recipe so that I can enjoy the pumpkin and apple flavour.
Bake in an oven at 180 Degrees Celsius for 20 minutes. Check that they are cooked by poking with a toothpick. When the toothpick comes out dry you know they are done.
When done, remove from the tray from the oven and let rest for 2 minutes before turning out onto a cooling tray. Yes, the pumpkin and spices are very aromatic, so you will be tempted to pull the muffins straight out of the tray and start eating, but please resist the temptation better than I am able.
Without a topping they are not the most attractive muffins you can make, but they combination of pumpkin, apple and spices have proved popular with friends. As I said before, consider using this recipe to make pumpkin bread as the slices present better than the muffins as guests can see the apple chunks.