Cinnamon Pumpkin & Walnut Muffin

I love pumpkin. Pumpkin is full of nutrients and is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. I usually have them boiled/steamed or make soupy dessert out of them. Today I tried something different. I made Pumpkin muffins and it turned out delicious and the smell is oh so heavenly. Hope you'll love this muffin recipe.

Makes 12 muffins


Ingredients

200 grams pumpkin flesh, cut into cubes, boil till soft but firm for about 10 minutes and mash it.
100 grams salted butter
170 grams soft brown sugar
2 large egss- beaten
1 tbspn vanilla essense
240 grams self-raising flour
1 tbspn baking powder
100 roasted chopped walnuts
100 ml milk- add 2-3 drops of yellow food colouring (optional)
1 tbspn cinnamon powder - add to the milk

Methods

1) Pre-heat oven to 190 degrees celcius. Sift the flour with baking powder and set aside.

2) Beat the butter with sugar till fluffy and creamy. Then add the beaten eggs and vanilla essense and beat for a while. Next add the walnut and pumpkin flesh. Using a spatula, mix the ingredients gently. Next, fold in half the flour and pour in half the milk. Fold in the rest of the flour and the milk. Mix well.

3) Spoon the batter into muffin cups 3/4 full and bake in the oven for 20 minutes till the muffins turned golden brown. Enjoy!

                                       The mashed pumpkin should look like the above picture.

 

                                Cinnamon Pumpkin & Walnut Muffins. Great for breakfast or for tea break.