Posted by: christinelaennec | October 10, 2013

Pumpkin muffins

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.

L:ibby's pumpkin puree, bought in Glasgow, Oct 2013.

Treasure!  Libby’s pumpkin puree, bought in Glasgow, Oct 2013.

So the other day, I gleefully opened the tin of pumpkin puree and made some pumpkin muffins:

Pumpkin muffins cooling, Oct 2013

Pumpkin muffins cooling, Oct 2013

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 egg,

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!

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Responses

  1. Will def b on the look out for some pumpkin purée so I can give these a try:)

  2. These look so good and perfect for Autumn! I have some Libby’s pumpkin in the pantry, too. Thank you for sharing, Christine. I’ll bet these warmed you up this morning! xo

  3. Pumpkin muffins so perfect for Fall.

    I’m happy that you are enjoying settling into your new house.

    Wishing you all the best and your dear sweet girl, plus her faithful companion.

    Christy

  4. They look gorgeous, now try and find pumpkin puree here in Holland…
    Thanks for sharing.
    Hugs
    Erna

  5. They look absolutely delicious, such a beautiful inviting colour. I keep seeing recipes with pumpkin puree in them but have never actually seen the stuff in a shop. Another thing I don’t think I’ve ever seen is brown caster sugar. If I had these ingredients I would love to have a bash at making these. Do you ice them at all? I like a bun or muffin without icing, so these would be right up my street.

  6. Mmmmm. I’ve never tasted pumpkin, but these look delicious!

  7. How much was the tin for curiousity sake? I got one at US WalMart for a dollar last week. Tomorrow is Canadian Thanksgiving so it will be a pie. I do have a wonderful recipe for pumpkin cookies. A lot of people here will substitute a squash for pumpkin and say that with all the spice, there is no difference in flavour.

  8. Thanks very much, everyone!

    Lorna, what I meant was ‘golden’ caster sugar, sorry. No, I don’t ice them, but that doesn’t mean you couldn’t!

    Marjorie, I think it was about £1.75 / US$2.70 or so. This is a much better deal than what I paid in Aberdeen, which was £5 / US$7.50! Squash is not always easy to come by here either, and I have had squash pie, but it wasn’t as pumpkinny as I prefer. However, I should keep an open mind!

    I will post another pumpkin recipe soon.

    • That is a good price considering the distance the can went to get to Glasgow.

  9. You should be in raptures!!!! I never once found it for sale while I was over! We did the whole “have someone bring some” thing too — or made it from fresh pumpkin which isn’t quite the same. Amazing how times change and things become more available! I spent $4 last week on two tins of Heinz baked beans because the british ones are so much nicer and so different than American baked beans and my kids like the British ones. 🙂 It is so fun to see your pictures now that I have been to your house in person!! I don’t know what is happening to me but I thought I dealt with jetlag fine but here we are nearly two weeks out and I can’t stay awake in the afternoons and evening and trying to manage a large group of guests is torture — my mind feels a complete jumble. Not sure what is up….maybe my thyroid? Surely not jetlag this long after? Oh well. Must get on to school. And I should bake something pumpkin sometime soon. I have so many bags of frozen pumpkin puree just waiting. Greetings to the Dafter!!


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