Pumpkin and Apple Muffins
- 1 muffin tray
- 1 bowl
- 1 wooden spoon
- 125 g unsalted butter melted
- 180 g caster sugar
- 3 eggs lightly beaten
- 325 g self-raising flour
- 1 One pumpkin for puree – we use a red kabocha type when baking. You will need 300g of pumpkin puree for this recipe
- 1 large handful blackberries
- 1 apple peeled, cored and thinly sliced
- brown sugar
- Pre-heat the oven to 170C
- Begin by lining a muffin tray with 12 cases or, like us, use a silicon muffin tray.
- Next up make the pumpkin puree. Slice the pumpkin in half and place the two halves flesh down, skin up, in a roasting tin. Roast in the oven for 40 minutes or until soft. Remove from the oven and leave to cool a little before scooping out the flesh from the skin, discarding the seeds. Using a fork, mash the pumpkin into a smooth, puree consistency. You could also use a food mixer to blitz it up, but a fork is a lot less washing! You will only need 300g of pumpkin for this recipe but any left over can be added to soup or other bakes.1 One pumpkin
- Now for the batter! Mix together the melted butter and caster sugar in a bowl using a wooden spoon.125 g unsalted butter, 180 g caster sugar
- Add in the pumpkin puree and eggs and fold in the flour until no dry flour remains.3 eggs, 325 g self-raising flour
- Finish by stirring in a good handful of blackberries.1 large handful blackberries
- Divide the mixture between the 12 cases or silcone tray. Top each muffin with a thin slice of apple and a sprinkling of brown sugar.1 apple, brown sugar
- Bake in the 170C pre-heated oven for 30 – 35 minutes until golden brown and cooked through.
- Now watch while they disappear from cooling rack and and smiles appear on once hangry faces!