Many people would probably think I was exaggerating when I tell you that I was in raptures at the supermarket the other day to discover they sell Libby’s pumpkin puree. I am not kidding you – in Aberdeen I used to travel a distance to get my hands on this stuff, and at quite a price as well! Prior to that, my darling mother used to bring me tins of pumpkin puree on her visits to Scotland, bless her.
So the other day, I gleefully opened the tin of pumpkin puree and made some pumpkin muffins:
I’m not too sure where I got the recipe from, and it’s in a kind of garbled mix of American and British, but if you’re interested, here it is. 1 cup = 8 fl oz
1. Preheat oven to 400F / 180C / Gas Mark 6. Butter 12 muffin cups.
2. Combine (ideally, sift) the following in a large bowl and blend well:
1 1/2 cups (about 200 grams) plain flour
6 Tablespoons brown caster sugar
1 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3. In a smaller bowl, beat together:
1/2 cup milk
1 cup of pumpkin puree
1/4 cup (about 50grams) melted butter
4. Stir the wet ingredients into the dry ingredients and blend well.
5. Fill the muffin cups halfway and bake for 15 to 20 minutes, until lightly browned.
Like other pumpkin dishes, these are even better the next day.
Sharp-eyed readers will be wondering, What did she do with the other cup of pumpkin puree she had left? Aha! All will be revealed (I hope) in another pumpkin post. In the meantime, Happy October!