Chunky Pumpkin Muffins
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Jump to RecipeThis started as a pumpkin cake. I switched it to muffins because I like to freeze them individually — no obligation to eat the whole lot at once.
Then came the happy accident. I didn’t read the recipe properly and left the roasted pumpkin in chunks rather than blending it to a purée — little pockets of soft roasted pumpkin throughout, making each muffin uniquely its own. I haven’t blended it since.
My tip: roast a whole pumpkin and freeze it in 1 kilo batches. Then you can splash out on these muffins whenever the mood strikes, all year round.
Chunky Pumpkin Muffins
10
servings1
hour30
minutesIngredients
1 kg Pumpkin (cut in inch-size chunks)
2 Tablespoon olive oil
150 grams raisins
3 Tablespoons freshly squeezed orange juice
200 grams caster sugar
170 grams unsalted butter, melted
3 balls of stem ginger, cut in small pieces
2 Tablespoons of ginger syrup
Zest of 2 oranges
85 grams grounds almonds
3 eggs, separated
85 grams flour
2 teaspoons baking powder
1 teaspoon cinnamon
pinch of salt
Directions
- Preheat oven to 200°C. Cut up the pumpkin in 1 inch chunks and divide into 1 kilo portions before roasting. After roasting for 45 minutes set one portion aside to use and bag the rest individually into freezer bags. Once cooled, freeze until needed. Line your muffin tin with tulip muffin cases.
- Soak the raisins for 30 minutes till plump in the 3 Tablespoons of orange juice.
- Reduce the oven to 170°C. In a bowl combine the roasted pumpkin chunks, soaked raisins with the juice, melted butter, sugar, ground almonds, chopped ginger and syrup. Mix well.
- Separate the eggs and add the yolks to the mixture one at a time, stirring well between each addition.
- Add the flour, baking powder, cinnamon and pinch of salt to the mixture.
- In a separate bowl whisk the egg whites until stiff peaks form, then gently fold into the pumpkin mixture.
- Divide batter evenly between the 10 muffin cases and bake for 30 minutes until risen and golden.
Notes
- I use tulip muffin cases for these – find them here
- These muffins freeze beautifully. Simply freeze once cooled and reheat from frozen in the microwave for 1 minute — as good as fresh from the oven.
