Local recipe: Pumpkin Spiced Muffins
Wondering what to do with the innards of all those pumpkins you're carving? Let us inspire you with these Pumpkin Spiced Muffins from Bury st Eds cafe Gastrono-me.
So you’ve picked a dozen pumpkins from your local patch with the kids and now you’ve got no idea what to do with them, am I right? Stop batch cooking pumpkin soup that you’ll freeze and never eat. Turn your excess of gourds into something full of sugar, spice and all things nice with this Pumpkin Spiced Muffins recipe from Gemma Simmonite, chef and co-founder of Gastrono-me in Bury, one of our favourite Suffolk restaurants.
Autumn has always been my favourite season; in fact, I don’t think I could live in a country that didn’t produce a magnificent autumn. There’s just something so special about digging out a cosy sweater and taking a long walk to admire the riot of gold and scarlet hues of the changing trees. Coming in from the cold requires hot drinks, and something delicious to eat, and these delicious spiced muffins are perfect. They are super easy, and literally taste like autumn thanks to the addition of pumpkin, the warming spices and nuts. You can buy pumpkin puree in tins, thanks to our American cousins, but if not available in your supermarket, simply boil prepared cubes of pumpkin or butternut squash until till tender, then blitz in a food processor.
Makes 10-12 Pumpkin Spiced Muffins
- 255g Plain Flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 150g granulated sugar
- 1 large free-range egg
- 100ml semi-skimmed milk
- 45ml honey
- 100g cooked pureed pumpkin
- 90ml vegetable oil
- 50g sultanas
- 50g chopped nuts (reserve a little for topping) – I used pistachios and cashews
- Crunchy Sugar Topping
- 2 tablespoons of demerara sugar
- 1 tablespoon of melted butter
- More nuts for sprinkling
Preheat oven to 200c, 180c fan or gas mark 5-6
In a large bowl sift the flour, baking powder, bicarbonate of soda, salt, spices and sugar.
In a separate bowl, beat the egg with the fork, add the milk, oil, honey, and pumpkin puree and stir to combine.
Pour all of the liquid mix into the dry ingredients and stir until just combined and there aren’t any flour traces visible. On the last few stirs, add the sultanas. Remember a good muffin mix is a lumpy mix!
Spoon the muffin mixture into the prepared cases, fill over half full to ensure a well risen and full muffin.
Bake for 18-20 minutes or until the tops spring back, or a toothpick comes out clean.