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!).

Pumpkin, Honey and Lemon Muffins

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Allow muffins to rest for 20 minutes before removing from baking tin and serving.

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.

Author: Gina @ The Passionate Pantry

Serves: 12 muffins

Ingredients

INGREDIENTS FOR MUFFINS

• 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
  
  

INGREDIENTS FOR TOPPING

• 40g pepitas
• 40g sunflower seeds
• 1 tsp mixed spice
• 20g butter, room temperature
• 2 tbls golden caster sugar, or plain caster sugar

Instructions

METHOD FOR MUFFINS

1. Preheat oven to 180 degrees fan forced, and set rack into middle of the oven
2. Set up your muffin tray with 12 paper liners
3. Prepare your topping and put aside
4. Place flour into a large mixing bowl (where you will do your final mix) and put aside
5. Put butter, sugar and honey into a medium bowl and mix together with a wooden spoon, or an electric hand-beater, until well combined
6. Beat in eggs, yoghurt, lemon rind, sea salt flakes and pumpkin to the butter mixture until the wet ingredients are thoroughly combined
7. 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)
8. Divide mixture evenly into the muffin liners (I use an ice-cream scoop to help with this)
9. Spoon topping over the mix (approximately 2 tsp per muffin) and lightly press in
10. Bake 25 minutes, or until done when tested with a skewer
11. Allow to rest for 20 minutes before serving
12. 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
    
    

METHOD FOR TOPPING

1. Mix all the ingredients together

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