Remember my pumpkin pie post back in November? Remember how excited I was to discover that the Waitrose supermarket not far from me sold canned pumpkin purée and how I bought 3 cans of it? What I forgot to take into account when I bought 3 cans of pumpkin purée was that I was leaving the country very soon. And indefinitely! Silly me!
While I had a massive list of recipes I wanted to try before going back to Australia, anything with pumpkin in it quickly moved it’s way to the top of my list in order to use up my prized canned pumpkin. I’m pleased to say that I am now 1.5 cans down after three recipes, with at least one more recipe in the works at some point during my remaining 5 days here. Now I just have to find the time in between packing and cramming in all the things I always meant to do in London and never got around to.
So, you’ll be seeing a few pumpkin recipes here over the next few weeks, depending on how much free time I can wrangle in between the packing, the cramming, the 33 hour flight home, the family reunions. Oh, and of course, Christmas.
I’m not going to post any Christmas-specific recipes, but I figure that the usual suspect of spices used in many baked goods (cinnamon, ginger, nutmeg, cloves) are pretty Christmassy in their own right, and they go swimmingly with pumpkin, so that kind of makes these Christmas recipes.
Today’s pumpkin and spice recipe is something that will be one of my go-to muffin recipes from here to eternity – Spiced Pumpkin Muffins. They are uh-maze-ing! They don’t taste like they are loaded with sugar (even though they kind of are) and they’re moist from the buttermilk and hard on top without cutting open your mouth. They’d make a perfect muffin top for that episode of Seinfeld, except they don’t have that hangy bit, but I’m sure that can be remedied if needed!
They are also super simple to make. Mix all the dry ingredients in one bowl and all the wet ingredients in another. Add the wet to the dry and mix until just combined, then spoon into prepared pan and bake for 15 to 20 minutes. Done! Easy peasy.
Spiced Pumpkin Muffins
Prep Time: 15 minutes
Cooking Time: 15 minutes
2 cups plain flour
⅔ cup brown sugar, packed
⅓ cup white sugar
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
¼ tsp bicarb soda
¼ tsp ground ginger
110g butter, melted
½ cup pumpkin purée
2 large eggs, lightly beaten
⅓ cup buttermilk
- Preheat oven to 200ºC/400ºF/Gas Mark 6 and grease a 12 hole muffin tin.
- In a large bowl, sift flour, brown sugar,white sugar, baking powder, salt, cinnamon, bicarb soda and ginger. In a separate large bowl, combine butter, pumpkin, eggs and buttermilk. Add wet mixture to dry mixture and stir until just combined.
- Spoon mixture into prepared muffin tin and bake for 15-20 minutes, until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes, then turn out onto a wire rack to cool fully.
Recipe from Libby’s Pumpkin website, rewritten.