Seasonal Pumpkin Muffins & Bread

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!

Pumpkin Muffins

Ingredients

(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)

 

Instructions
  • 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.

 

Top Tip

I love to enjoy my muffins warm, with a little greek yoghurt dolloped on top.

 

Enjoy!
Love, Laura