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It is pumpkin and squash season. Here is a quick and tasty treat using the harvest of the season!
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Pumpkin Muffins
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 100 g/3.5 oz pumpkin, kabocha squash or butternut squash (fresh recommended), skinned, cooked[1] and mashed, otherwise, canned pumpkin is fine
• 120 g/ 1 cup unbleached, all-purpose flour
• 1 tsp baking powder
• 3½ Tbsp unsalted butter, at room temperature and soft,
• 100 g/ ½ cup granulated sugar
• splash of salt
• 1 large egg, beaten
• ¼ cup milk (have ready, but may not use at all)
• 40 g/ 1/3 cup pecans, walnuts and or dried fruits, coarsely chopped, plus 6 pieces to garnish on top (I used candied pecans in and on top)
[1] To make peeling easier and faster, it is best to cook pumpkin/squash first, by steaming or boiling in a pot, baking in oven, or best to microwave. When cooked, outer skin gets soft and by pulling, it simply comes off. Because the skin can be quite tough, very carefully, cut pumpkin/squash in half, scrape all seeds out, place it on a pie dish, cut side down, microwave at high, a few minutes at a time (depending on size, it will take longer) until soft and cooked. Cool until it can safely be handled.
• cupcake/muffin baking pan for 6, and 6 cupcake/muffin paper molds
• baking sheet
DIRECTIONS
◊ Position a rack in the middle of the oven and preheat to 190°C / 375°F.
◊ Whisk together flour and baking powder and sift a couple of times.
◊ Beat butter, sugar, and salt, until creamy. Add egg and continue to beat until well combined.
◊ Add mashed pumpkin/squash, cut nuts and/or dried fruits, and using silicone spatula, incorporate just enough.
◊ Add and fold flour mixture into 3 batches. I did not need to use milk, but if you find the batter thicker than consistency of a dough, add milk, Tbsp at a time, until thick dough consistency is achieved.
◊ Using two spoon method (pick dough with one and push down with the other), divide dough into the 6 cupcake/muffin paper molds. Place a piece of nut or dried fruit on the center top and give it a light tap. Place the cupcake/muffin pan on a baking sheet and place them in the oven. Bake for 25 ~ 30 minutes or until toothpick poked in comes out dry. Transfer the muffins to a cooling rack and cool completely.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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What beautiful muffins. It’s the recipe i’ve been looking for since I find myself with an abundance of squash of all types and I can’t seem to get enough. Just lovely.
Darling Amanda, Thank you for the kind comment. One of the comments below say that she roasts the pumpkin/squash before she bakes them in muffins. That sounds delicious too. 🙂 xx
Never baked muffins myself. Never tasted pumpkin muffins before! I’m now temped and lured to bake some! Your muffins got the glamorous golden hue from the fall sunrise! Pretty! Precious!
Hello dear Nusrat! Good to see you. 🙂 Please do give it a try. It is a snack with an oomph. The muffins turned out right, the photo turned out right and I am smiling. 🙂 xx
Between your muffins and pumpkin pudding, I could enjoy a pumpkinfest. 🙂
I think so, dear Karen! 😀 )))
Fae, these muffins look so good! I need to get some pumpkin and start baking! 🙂
It is only in the last few years that I bake with pumpkins. I must say, I am pleased. Yum!
Excellent tasty pumpkin muffins! I prefer to roast my pumpkin to make pumpkin purée, I prefer the flavor this way. I roast them without the peel. I will make these tasty beauties soon!
Yummm!
I agree. Roasting brings more flavor to the pumpkin (and everything). Your muffins will be even tastier! 🙂
These sound wonderful Fae! We don’t often use pumpkin in sweet recipes over here (well, except for the iconic pumpkin scone…), but I’d definitely be keen to taste these muffins. Love the addition of nuts on top – very autumnal! 🙂
I guess US Americans make such a hoopla about pumpkin desserts. Japanese have lots of sweets made of kabocha pumpkins and it has nothing to do with Halloween. These muffins are indeed tasty. 🙂
Love the walnut/pecan touch – it is like the smile of the muffins! Great treat for a happy Halloween season!
Thank you Chris! Yes, we are getting in Halloween mood! 🙂
I love fall baking, and love pumpkin everything, especially with candied pecans! I can tell how tender and flavorful these are.Thank you for the recipe my dear Fae 🙂
Hi Homa, Truly they are tender and flavorful. I was so content after eating one or two or three. 😀 )))
What a nice seasonal recipe, muffins are always a great treat.
Hi Gerlinde! Aren’t they cute? 😀 ))) They are truly very delicious and satisfying too. 🙂
Looking good! Not a big fan of pumpkins, but absolutely love pumpkin muffins!
Hi Sweet Vera, Then forget about pumpkin. How about butternut squash? Also, sweet potatoes do well too! The recipe is very satisfying. 😀
Hi there! Been looking at my pumpkins and wondering what to do with them….first time I’ve grown them and had no idea they could be microwaved. Thanks for this, they look delicious 😉
Hi Amanda, How wonderful that you grew your own pumpkins! These are very satisfying muffins and please do give it a go. Also, with the extra pumpkin puree left, make pumpkin puddings too! 😀
I can always use another pumpkin/squash recipe! These look great–and yours, as usual, are beautiful! I love the candied pecans on top. 🙂
Thank you very much, dear Merril. These pumpkin muffins surprised me how satisfying they were. The pecans were the bonus! 🙂