Since moving to America, I’ve really fallen for fall. The trees turn color, its “sweater weather” and everyone goes bananas for pumpkins! I spent last year in New York City, so since moving to the mid-west I’ve been amazed at how beautiful the scenery around Ohio and Michigan is. I totally get why Fall-Mania is such an American tradition, and decided to jump on board! I’m not the best baker, but I like to give it a go with these simple recipe ideas (even if they don’t always work out for me haha!).
Below is a recipe for a batch of 12 pumpkin muffins and 1 small loaf of pumpkin bread. I like the variety or making both at once because 12 muffins don’t go far when you pass some around to family – and believe me these tasty treats go fast!
(Makes 12 muffins and 1 small loaf)
- 2 cups flour
- 1 cup oatmeal (porridge)
- 1 cup brown sugar
- 1 cup honey
- 4 eggs
- 1/2 cup extra virgin olive oil or coconut oil
- 1/2 cup water
- 1 tin pumpkin puree (425 grams)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 tablespoons all-spice
- 1/2 cup chopped almonds or other nuts (for topping)
- Greek yoghurt to top (if desired)
- Grease muffin tin, or use paper liners.
- Pre-heat the oven to 400°F/204°C.
- Combine all ingredients in a large mixing bowl, stir, then transfer to a food processor.
- Process until smooth – about 30 seconds on high.
- Spoon mixture into muffin tin, filling each muffin about 3/4 (to allow room to rise).
- Sprinkle the chopped almonds on top.
- Bake for 20 – 25 minutes, until you can put a cocktail stick into the muffins and it comes out clean.
- If you made the pumpkin loaf at the same time, allow it to cook for another 3-5 minutes, then test to see if the cocktail stick comes out clean.
- Remove from the tins and allow cool on a wire rack.
I love to enjoy my muffins warm, with a little greek yoghurt dolloped on top.