I hate to give away secrets about my age, but I think I am about too!
In 1989 (just on 29 years ago!) … there were two fabulous little muffin books in circulation … “Muffin Magic”, and “More Muffin Magic”. These were the “go to” muffin books for many of us at the time.
The original recipe for these muffins appeared in the second book, and as I don’t believe these books are now available (my searches have revealed a blank), I am so happy to be able to share this recipe with you. I have adapted it slightly to my taste, and to also make them nut free for my family.
Like many muffin recipes it is beyond easy … the only advance prep you have to do is cook the pumpkin needed for the recipe.
I like to steam the pumpkin in the Thermomix, but you can also steam it the conventional way, or use the microwave … whatever is easier for you. I prefer not to bake the pumpkin as the flesh tends to dry out a little which does affect the level of moisture in the final batter.
If using the Thermomix, then fill your ™ bowl with 1 litre of water, place 450g pumpkin cubes (it’s a little more than the 400g needed for the recipe, but I have found that when the pumpkin is cooked and mashed the volume reduces to just over 400g) in your Veroma tray and steam 15 minutes / Veroma / speed 3, check for doneness and continue for another 3 or so minutes until fully cooked when tested with a skewer (the bigger your cubes the longer it will take to cook so keep them smallish).
Whatever process you use ensure the pumpkin is completely cool before continuing with the recipe. And note, this step can be done up to two days ahead of making the recipe and kept in the fridge. Just remove 30 minutes before using to allow the pumpkin to lose it’s chill from being refrigerated.
I love the flavour of lemon so I use the zest of two lemons, but the zest of a single lemon is fine if it is large one.
And finally, to bake the muffins I use a loose-bottomed, straight-sided baking tray (which I usually use for individual cheesecakes) which make my muffins look more “upright” rather than “open faced” (if that makes any sense!).
Like many muffin recipes this is beyond easy ... the only prep you have to do is cook the pumpkin needed for the recipe.
I like to steam the pumpkin in the Thermomix, but you can also steam it the conventional way, or use the microwave ... whatever is easier for you. I prefer not to bake the pumpkin as the flesh tends to dry out a little which does affect the level of moisture in the final batter.
If using the Thermomix, then fill your ™ bowl with 1 litre of water, place 450g pumpkin cubes (it's a little more than the 400g needed for the recipe, but I have found that when the pumpkin is cooked and mashed the volume reduces to just over 400g) in your Veroma tray and steam 15 minutes / Veroma / speed 3, check for doneness and continue for another 3 or so minutes until fully cooked when tested with a skewer (the bigger your cubes the longer it will take to cook so keep them smallish).
Whatever process you use ensure the pumpkin is completely cool before continuing with the recipe. And note, this step can be done up to two days ahead of making the recipe and kept in the fridge. Just remove 30 minutes before using to allow the pumpkin to lose it's chill from being refrigerated.
- 400g cooked and mashed pumpkin (cook 450g to ensure you have enough)
- 400g self raising flour
- 125g butter, room temperature, cubed
- 100g golden caster sugar, or plain caster sugar
- 80g honey
- 2 x 60g eggs
- 150g full fat plain yoghurt
- zest of 1 to 2 lemons
- 1 tsp sea salt flakes
- 40g pepitas
- 40g sunflower seeds
- 1 tsp mixed spice
- 20g butter, room temperature
- 2 tbls golden caster sugar, or plain caster sugar
- Preheat oven to 180 degrees fan forced, and set rack into middle of the oven
- Set up your muffin tray with 12 paper liners
- Prepare your topping and put aside
- Place flour into a large mixing bowl (where you will do your final mix) and put aside
- Put butter, sugar and honey into a medium bowl and mix together with a wooden spoon, or an electric hand-beater, until well combined
- Beat in eggs, yoghurt, lemon rind, sea salt flakes and pumpkin to the butter mixture until the wet ingredients are thoroughly combined
- Add the wet mix to the flour and fold in gently taking care not to overmix (do not beat in, just fold in lightly until combined)
- Divide mixture evenly into the muffin liners (I use an ice-cream scoop to help with this)
- Spoon topping over the mix (approximately 2 tsp per muffin) and lightly press in
- Bake 25 minutes, or until done when tested with a skewer
- Allow to rest for 20 minutes before serving
- Muffins are best eaten on the day they are made, but leftovers can be reheated the next day – I cut them in half and reheat in a sandwich press to give them a golden crust - or they can be frozen for another time
- Mix all the ingredients together
I have both of these books and they are very well used. I love the pumpkin muffins but will have to give this recipe a go. Sound delicious.
Catherine … so so happy you have these books too … and that they are well used! Nothing like the “old” cooking books with such gorgeous, simple recipes xo
Loved these books too, but I seem to have lost the second one so thanks Gina for the recipe.
Hi Stephanie … so glad we are on the same page! Honestly, I love cooking books and have so many, but I seem to be drawn all the time to the older ones as there are some simple and fabulous recipes there … hopefully your second book will turn up at some stage … they have a funny way of doing that! xo
Hi, wondering if you can actually make the muffin mix in the Thermomix as well as steaming the pumpkin? Cheers
Hi Elena … I know you can mix muffin batter in the Thermie, but to be honest I prefer to mix muffin batter myself as it is so easy to overmix the batter, and you end up with a tougher baked muffin as an end result so this is not something I would do myself … however, if you feel like this is something you would like to try please give it a go, but please pay attention to the time taken to mix the ingredients and err on the lesser side, and finish mixing with your spatula to incorporate the last bit of mix that may be sitting on the top of the bowl … cheers Gina
Thanks Gina, I have tried it and it worked fine. They sure are great muffins! Thanks for sharing the recipe!