Pumpkin Muffins ('Orange Cakes')

As I was preparing a puree of steamed pumpkin for my six month old daughter, I had an idea. Pumpkin muffins! How could I not be inspired by the most vibrant and sweet orange flesh of a Kent pumpkin. The puree tasted divine on its own (although I must admit, Harper didn't think so...). And I was right that it could be turned into delicious 'orange cakes' too. A big thumbs up from two year old Coco.

To make these into a nutritious treat for toddlers, I have added extra fresh and dried fruit to this recipe. Wholemeal flour is also used, and canola oil for its omega-3 content.  

Pumpkin Muffins

(Makes 12 large muffins)

I cup puree pumpkin

1 apple, finely grated

1/2 cup sultanas

Juice of 1/2 lemon

60g organic honey

2 eggs, lightly beaten

1/2 cup canola oil

1/2 cup light Greek yoghurt

1 cup plain SR flour

1 cup wholemeal SR flour

1/2 tsp mixed spice

1. Preheat oven to 180 degrees and line a large muffin tin with paper cases.
2. Put pumpkin, fruit, lemon juice, honey, eggs, canola, and yoghurt into a large bowl. Beat until well combined.
3. Combine dry ingredients and spice in a second bowl.
4. Gently fold wet ingredients into dry until just combined.
5. Bake for about 30min or until tops start to colour.