Finally cleared the small chunk of pumpkin that had been sitting in the fridge for weeks! These muffins were moist, soft and fluffy. I baked 6 pieces but left with only 2 for photographing this morning! The original recipe called for raisin and nut, but I baked my without them. John picked up every single bit of raisin in oatmeal cookies I baked last week!
I don't usually glaze the muffin, but this orange glaze went really well with pumpkin muffins. Glazing them had turned them into a special treat, not just muffin anymore.
½ cup mashed pumpkin (I used freshly steamed pumpkin)
1 egg, lightly beaten
⅔ cup brown sugar
3 tbsp fresh milk
2 tbsp vegetable cooking oil
1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
¼ tsp ground cinnamon
¼ tsp grated fresh ginger
¼ cup icing sugar
¼ tsp finely grated orange zest
2 tsp orange juice
- In a large mixing bowl, combine mashed pumpkin, egg, sugar, milk and cooking oil. Mix until well blended.
- Stir in grated ginger.
- Sift together flour, baking powder, salt and ground cinnamon, then fold into the pumpkin mixture.
- Transfer batter into muffin cases and bake at preheated oven, 200ºC for 20 minutes.
- For glaze, mix together all ingredients and drizzle over warm muffins.