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Home Autumn muffins with pumpkin and walnuts

Autumn muffins with pumpkin and walnuts

Autumn Muffins Pumpkin Walnuts Baking Vegetarian Seasonal

Autumn in your kitchen starts with the smell of fresh muffins from the oven. These pumpkin muffins with walnuts, nutmeg and a pinch of ginger are exactly what you want to bake when the leaves are falling. No apple, no cinnamon, but plenty of seasonal feeling. Make sure you have good bakeware on hand, because with a sturdy muffin tin you can bake all twelve evenly golden brown at once.

x_ckl_recipe_markerAutumn muffins with pumpkin and walnuts These pumpkin muffins with walnuts and a hint of nutmeg are the perfect autumn bake. Warm from the oven, with a crisp top and a soft interior. How to make autumn muffins with pumpkin and walnuts? Pastry Dutch 12 muffins 20 min 22 min 5 min 47 min

Preheat the oven to 180 degrees Celsius. Lightly grease your muffin tin or use muffin liners.
Cook or steam 250 g pumpkin (e.g. butternut or Hokkaido) until soft, let cool slightly and mash finely with a fork or immersion blender. You will need about 200 g of puree.
In a large bowl, stir together the pumpkin puree, 2 eggs, 100 ml sunflower oil, 150 g light brown sugar and 1 tsp vanilla extract until smooth.
Sift into a separate bowl 250 g flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground ginger, 0.5 tsp nutmeg and a pinch of salt.
Fold the dry mixture into the wet mixture and stir gently until just combined. Do not overmix; a few lumps are fine.
Roughly chop 80 g walnuts and fold them into the batter. Reserve a handful for the topping.
Divide the batter evenly among the 12 cavities of the muffin tin. Fill each cavity about two thirds full. Sprinkle the reserved walnuts on top and optionally add a few pumpkin seeds for extra autumn flair.
Bake the muffins for 20 to 22 minutes in the preheated oven. Insert a skewer into the center: if it comes out dry, they are done.
Let the muffins cool in the tin for 5 minutes, then carefully remove them from the tin. Place them on a wire rack to cool further. Serving warm is best.

Autumn Muffins Pumpkin Walnuts Baking Vegetarian Seasonal 250 g butternut or Hokkaido pumpkin (uncooked weight) 2 eggs 100 ml sunflower oil 150 g light brown sugar 1 tsp vanilla extract 250 g flour 1.5 tsp baking powder 0.5 tsp baking soda 1 tsp ground ginger 0.5 tsp nutmeg pinch of salt 80 g walnuts 2 tbsp pumpkin seeds (optional, for the topping) Muffin tin (12 cups) Muffin liners (optional) Immersion blender or fork Large mixing bowl Sieve Spatula Skewer Cooling rack Baking molds baking-tins Baking trays baking-sheets Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Oven Gloves oven-gloves MasterClass Muffin Pan - 12 muffins - 26 x 20 cm MasterClass ["Muffinvorm"] Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Birkmann Cake Mould / Baking Mould / Quiche Pan Premium Baking - Enameled base ø 30 x 4 cm Birkmann Taartvorm, Quichevorm Savory pumpkin tart with sage foodies-savory-pumpkin-tart-with-sage Autumn étagère with savory and sweet bites foodies-autumn-etagere-with-savory-and-sweet-bites Chocolate vanilla muffins with an autumn twist foodies-chocolate-vanilla-muffins-with-an-autumn-twist Korean salt bread foodies-korean-salt-bread

Recipe

Autumn muffins with pumpkin and walnuts

These pumpkin muffins with walnuts and a hint of nutmeg are the perfect autumn bake. Warm from the oven, with a crisp top and a soft interior.

Course	Pastry
Kitchen	Dutch
Servings	12 muffins

Preparation time

Preparation time	20 min
Time in oven	22 min
Stiffen up min.	5 min
Total	47 min

Equipment

Muffin tin (12 cups)
Muffin liners (optional)
Immersion blender or fork
Large mixing bowl
Sieve
Spatula
Skewer
Cooling rack

Ingredients

250 g butternut or Hokkaido pumpkin (uncooked weight)
2 eggs
100 ml sunflower oil
150 g light brown sugar
1 tsp vanilla extract
250 g flour
1.5 tsp baking powder
0.5 tsp baking soda
1 tsp ground ginger
0.5 tsp nutmeg
pinch of salt
80 g walnuts
2 tbsp pumpkin seeds (optional, for the topping)

How to make autumn muffins with pumpkin and walnuts?

Preheat the oven to 180 degrees Celsius. Lightly grease your muffin tin or use muffin liners.
Cook or steam 250 g pumpkin (e.g. butternut or Hokkaido) until soft, let cool slightly and mash finely with a fork or immersion blender. You will need about 200 g of puree.
In a large bowl, stir together the pumpkin puree, 2 eggs, 100 ml sunflower oil, 150 g light brown sugar and 1 tsp vanilla extract until smooth.
Sift into a separate bowl 250 g flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground ginger, 0.5 tsp nutmeg and a pinch of salt.
Fold the dry mixture into the wet mixture and stir gently until just combined. Do not overmix; a few lumps are fine.
Roughly chop 80 g walnuts and fold them into the batter. Reserve a handful for the topping.
Divide the batter evenly among the 12 cavities of the muffin tin. Fill each cavity about two thirds full. Sprinkle the reserved walnuts on top and optionally add a few pumpkin seeds for extra autumn flair.
Bake the muffins for 20 to 22 minutes in the preheated oven. Insert a skewer into the center: if it comes out dry, they are done.
Let the muffins cool in the tin for 5 minutes, then carefully remove them from the tin. Place them on a wire rack to cool further. Serving warm is best.

Cooking mode Prevents your screen from going to sleep

These muffins keep well for up to three days in an airtight container at room temperature. They also freeze well: after cooling, place them in a freezer bag and take them out the evening before. Warm in the oven at 160 degrees and they will taste like freshly baked again.

You only really notice a good muffin tin when the muffins come out cleanly without tearing or sticking. With a sturdy, evenly heating tin you bake the same lovely batch every time. No fuss, just twelve identical muffins ready for the autumn moment.

Related products

MasterClass Muffin Pan - 12 muffins - 26 x 20 cm

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Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm

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Birkmann Cake Mould / Baking Mould / Quiche Pan Premium Baking - Enameled base ø 30 x 4 cm

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