Recipe for Pumpkin Muffins that will make the most of your leftover pumpkin pulp
Is there anything as fun as pumpkin carving come Halloween?
I love carving pumpkins in October but I find that I never know what to do with all of the bits of pumpkin that is left over.
If you find yourself in the same predicament then this Pumpkin Muffin recipe might be just what we both need!
3 Large Eggs
400g Pumpkin Flesh
200ml Orange Juice with Bits
300g Plain Flour
250g Caster Sugar
1tsp Bicarbonate of Soda
1tsp Baking Powder
1tsp Ground Cinnamon
50g Walnut Pieces
270g Jar Apple Sauce
(You should be able to find all of these ingredients at your local Aldi).
To start pre-heat the oven to 180°C/Gas Mark 4. Cut the pumpkin flesh up into pieces and cook in a saucepan with the orange juice for about 10 minutes, until soft.
Then purée in a food processor or with a stick blender. In a mixing bowl, add the pumpkin purée, the apple sauce, walnuts and sultanas and mix well.
In another bowl, add all the dry ingredients (flour, caster sugar, baking powder, salt, bicarbonate of soda and cinnamon) and mix well.
Whisk the eggs together and add to the pumpkin mix. Then add this mix to the dry ingredients, mixing well. Line a 12 hole muffin case with paper cases. Divide the mixture between the cases – you may have enough to make another 6 more, depending on the size of the tray.
Bake for 30 minutes, until risen and when a skewer inserted into the centre comes out clean.
Then enjoy your delicious and festive Pumpkin Muffins!