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Pumpkin Muffins


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Ingredients

24 piece(s)

  • 80 g Butter
  • 1 Whole Egg
  • 1 egg yolk
  • 750-800 g pumpkin, (peeled and seeded)
  • 110 g sugar
  • 110 g Milk
  • 550 g Self Raising Flour
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Bake peeled and seeded Pumpkin 5cm pieces on a baking tray for 50 mins on 180degrees until soft. Allow to cool, approx 10 mins.  Leave oven on 180 degrees.

    Add chopped butter, eggs, sugar, pumpkin and milk to the Thermomix and mix on speed 6 for 40 seconds.

    Gradually add the flour and reduce speed to 3 while adding.  The dough will be quite sticky, and you may need to add additional flour to reduce the amount of stickiness depending on the moisture in the pumpkin.   Dough will still be sticky, but manageable.

    Knead the dough on interval speed for 1 minute to ensure all flour is combined entirely.

    Scoop 1.5 dessertspoons of the mixture into a greased muffin tray and bake for 14-16 mins in the oven.  Only bake one muffin tray at a time in the oven.

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Tip

Delicious served warm with butter or cream and a cup of tea.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I didn't have enough pumpkin

    Submitted by The Griff on 20. November 2012 - 18:27.

    I didn't have enough pumpkin so I mixed about 1/4 of butternut in and they tasted really moist and delicious. Both big and little kids loved them too! For a variation, I think I'll try adding some sultanas and/or chopped nuts.  tmrc_emoticons.)

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  • great Muffin thanks, my kids

    Submitted by mandydawesy on 28. September 2012 - 23:03.

    great Muffin thanks, my kids love them and kep asking me to make them again & again

     

     

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  • I made these again yesterday,

    Submitted by davemack on 26. April 2011 - 07:03.

    I made these again yesterday, and measured the Pumpkin - I used 750g of pumpkin - the amount you use doesn't need to be precise...  What you are looking for is a wet sticky dough...

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  • Wow I didn't know that

    Submitted by Neyski on 21. April 2011 - 21:30.

    Wow I didn't know that thanks.  I look forward to trying it.  Cheers.

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  • davemack wrote:Yes, Great

    Submitted by morte on 19. April 2011 - 20:05.

    davemack

    Yes, Great point Yvette...

    I generally start with a pumpkin which weights around 2.5 kilos - but after you remove the Peel and Seeds, the weight is significantly less.   I'll take more notice of the weight of the resulting Pumpkin that I add to the TMX next time I make it.


     

     

    An approx raw weight you use would be great. Most of the whole pumpkins I've seen recently are quite large.

    ----


    Morte

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  • Hi Neyski,Yes, Butternut

    Submitted by davemack on 19. April 2011 - 18:49.

    Hi Neyski,

    Yes, Butternut gives a lighter flavour to the muffin, but is also quite nice for this recipe...  

    Did you know that technically the Butternut Pumpkins sold in Australia aren't actually pumpkins, they are a type of squash...  That is why Butternut differs in texture and flavour so much from other types of Australian "Pumpkins".

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  • Yes, Great point Yvette...I

    Submitted by davemack on 19. April 2011 - 18:47.

    Yes, Great point Yvette...

    I generally start with a pumpkin which weights around 2.5 kilos - but after you remove the Peel and Seeds, the weight is significantly less.   I'll take more notice of the weight of the resulting Pumpkin that I add to the TMX next time I make it.

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  • Can a butternut pumpkin be

    Submitted by Neyski on 19. April 2011 - 18:16.

    Can a butternut pumpkin be used instead of Jap?  Butternut is my preferred pumpkin to eat but not sure how much difference it would make in baking.  Thanks.

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  • alanthomas50 wrote:Do you

    Submitted by licorice on 19. April 2011 - 18:07.

    alanthomas50

    Do you really need a whole jap pumkin? Seems a bit over the top.I doubt if the bowl would hold all that

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  • An average weight amount for

    Submitted by Yvette on 19. April 2011 - 14:51.

    An average weight amount for the pumkin would be best cause each one is a different size

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  • Alan - You'll be surprised by

    Submitted by davemack on 19. April 2011 - 09:58.

    Alan - You'll be surprised by how much the pumpkin reduces once it is cooked and mashed...   Try it and see, I'd love to hear how you go.

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  • Do you really need a whole

    Submitted by alanthomas50 on 19. April 2011 - 09:48.

    Do you really need a whole jap pumkin? Seems a bit over the top.I doubt if the bowl would hold all that

    Alan

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