Pumpkin muffins
2013-03-19T10:55:31+11:00
1½ cups raw, peeled ‘Kent’ pumpkin 1½ cups self-raising flour, sifted ½ cup caster sugar ¼ cup pistachios, roughly chopped zest of one orange ½ teaspoon allspice ¾ cup olive oil ¾ cup buttermilk 1 egg, lightly whisked 1 tablespoon pomegranate molasses (see note) 2 tablespoons pepitas (pepitas can be a hulled pumpkin kernel or […]
- 1½ cups raw, peeled ‘Kent’ pumpkin
- 1½ cups self-raising flour, sifted
- ½ cup caster sugar
- ¼ cup pistachios, roughly chopped
- zest of one orange
- ½ teaspoon allspice
- ¾ cup olive oil
- ¾ cup buttermilk
- 1 egg, lightly whisked
- 1 tablespoon pomegranate
- molasses (see note)
- 2 tablespoons pepitas (pepitas can be a hulled pumpkin kernel or an unhulled whole pumpkin seed that is raw or roasted)
Preheat oven to 180°C. Line 12 x ½ cup muffin tins with paper cases. Chop the pumpkin into 4cm chunks and steam until cooked, then mash well with a fork and set aside.
In a large bowl combine the flour, sugar, pistachios, zest and allspice, then make a well in the centre of the mixture.
Whisk the oil, buttermilk, egg, molasses and mashed pumpkin in a jug. Pour into the well of the flour mixture and stir until just combined, then spoon into the prepared pans and sprinkle with pepitas.
Bake for 25-30 minutes or until a skewer inserted into the centre of the muffins comes out clean. Set aside in pan for 5 minutes to cool, then transfer to a wire rack to cool completely.
Note: Pomegranate molasses has a tart and fruity flavour and can be found in delicatessens. It can be used in meat marinades or brushed over chicken before roasting, as well as added to salad dressings or drizzled over roasted vegies. In this recipe, you can use maple syrup as a substitute, giving the muffins a sweeter flavour.
