I have most definitely fallen in love. The kind of head over heels, mind consuming, heart compelling love that completely takes over one’s life. And the object of my desire is orange, coincidentally my favourite colour, big and round. Pumpkin where have you been all my life? It would seem, puréed in a can, far, far away. Until now, where I can hoard cans of this delicious ingredient, ready to make Spiced Pumpkin Walnut Muffins whenever I desire.
Americans, Canadians, no doubt many other countries have long known the delight that is pumpkin purée. While not the most compelling ingredient straight from the can, it lends a flavour and texture to bakes that other ingredients cannot.
Late To The Pumpkin Party!
Since venturing into Pumpkin Spice World with my very first pumpkin bake, these doughnuts, I soon realised that I had uncovered an amazing ingredient. The tenderness, colour and delicate flavour that pumpkin purée lends to a bake is unique. Resulting in some of the best bakes I have ever tasted.
So, now I have found a regular supplier long may this love affair continue. Since I intend to explore as many different bakes and desserts using my newly discovered love and they will be posted on here. Because sharing my passion seems only fair. Hopefully you will discover a love for all things pumpkin, by the time October ends.
And as always, here on Feasting is Fun, sharing is a key part of my passion behind blogging. An example of how I share, just happened. Unable to drive at the present see here, I appreciate the Pharmacy, adjoined to my doctors, delivering my prescriptions. Just now, once I’d received my medications, I was able to share one of these Spiced Pumpkin Walnut Muffins with the delivery lady. The perfect way to show my thanks.
Recipe: Makes 12 Spiced Pumpkin Walnut Muffins
100g/4oz Unsalted Butter melted and cooled
200g/7oz Pumpkin Purée – available from Sainsbury’s
150g/5oz Full Fat Natural Yoghurt – I use Yeo Valley
2 Large Free Range Eggs
125g/4.5oz Plain White Flour
100g/4oz Wholemeal Flour
2tsp Baking Powder
85g/3.5oz Chopped Walnuts
1/4tsp Salt – I use Maldon
150g/5oz Soft Light Brown Sugar plus 1tbsp
2.5tsp Pumpkin Spice Mix see here if you would like to make your own
Method: Preheat the oven to 180C/160C fan, gas mark 3, 325F
Making The Muffin Batter
- Firstly melt the butter in a heatproof, microwaveable jug and set to one side to cool.
- Line a 12 hole muffin tin with cases, I used pretty tulip wrappers.
- Next, in a large bowl add the flours, chopped walnuts, sugar, spice and salt. Stir with a balloon whisk to distribute the ingredients evenly and break up any lumps in the sugar. Dry ingredients.
- As soon as the butter has cooled add in the yoghurt, pumpkin purée and eggs. Beat with a fork until the ingredients are combined. Wet ingredients.
- Make a well in the centre of the dry ingredients and then pour the wet ingredients into the dry.
- Mix until just combined. Over mixing will cause the muffins to become tough.
- Spoon the muffin mix into the muffin cases, distributing the mix as evenly as possible.
- Finally, using the extra tablespoon of sugar sprinkle a little over the top of each unbaked muffin.
Baking The Spiced Pumpkin Walnut Muffins
- Place the muffin tin in the centre of the preheated oven and bake for 20-25 minutes.
- My muffins were baked at 25 minutes, but I started checking after 20 minutes.
- Once baked the muffins should be just firm to the touch, without any visible wobble (this was present when checking at 20 minutes). The Spiced Pumpkin Walnut Muffins will have a slight sparkle, or sheen to them from the additional sugar sprinkled just prior to baking.
- As soon as the muffins are baked remove the tin from the oven.
- Inhale deeply. The baked pumpkin spices smell of warm, comforting, welcoming food. Who needs scented candles?
- If you have used the tulip style muffin wrappers I strongly suggest leaving them to cool completely in the muffin tin. Because, I find doing so prevents them from unwrapping themselves, as can be the case if removed whilst hot.
- Regular muffin cases can be removed after cooling for 10 minutes in the tin. Place on a cooling rack.
These delightful Spiced Pumpkin Walnut Muffins are their best served warm. One of the benefits of using tulip style wrappers is that they unfold to create the perfect napkin, to hold and enjoy the experience of eating a muffin.
Pulled apart or bitten straight into, these muffins are all that is good about Autumn, wrapped up in an edible parcel. Also golden in colour, they imitate the autumnal palette, crunchy walnuts akin to walking through fallen leaves. Warm spices and tender crumb resemble falling into a big sofa near an open fire, after a crisp afternoon walk.
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Baking these Spiced Pumpkin Walnut Muffins releases the aroma of the pumpkin spice mix within, creating a welcoming ambiance in the home. When visitors arrive, or the postman knocks on the front door, I want them to feel welcome. Nurtured by the warmth of our home and good food, they leave contented and comforted.
While baking, making and creating in the kitchen, my aim is to convey love, acceptance and warmth through food. Since sharing the food made, is an extension of home and all it represents. Because, meeting another’s needs on both a physical and emotional level, while sharing time and companionship over a coffee and a home baked treat, shows food really can be so much more than fuel.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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