Pumpkin, Honey and Lemon Muffins
Servings: 12 muffins
Ingredients
INGREDIENTS FOR MUFFINS
- 400 g cooked and mashed pumpkin cook 450g to ensure you have enough
- 400 g self raising flour
- 125 g butter room temperature, cubed
- 100 g golden caster sugar or plain caster sugar
- 80 g honey
- 2 x 60g eggs
- 150 g full fat plain yoghurt
- zest of 1 to 2 lemons
- 1 tsp sea salt flakes
INGREDIENTS FOR TOPPING
- 40 g pepitas
- 40 g sunflower seeds
- 1 tsp mixed spice
- 20 g butter room temperature
- 2 tbls golden caster sugar or plain caster sugar
Instructions
METHOD FOR MUFFINS
- 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
METHOD FOR TOPPING
- Mix all the ingredients together
Notes
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.