Pumpkin & Candied Ginger Muffins

I had seen a recipe for muffins last year on a website, Simply Recipes, then this year I decided on giving them a go. As my sons birthday was in October and he had just started Montessori school, I thought of making something different to give to his classmates for his birthday, so I changed the original recipe.  I added oats, extra candied ginger, spices and milk and removed the eggs and nuts. He helped me make them and everyone at his school enjoyed them a great deal. This means my job is done, giving him homemade food which is good for him and he likes it as a treat.

I usually make muffins with bananas and oats, but after making these I really like them and am glad I tried the recipe (even a year late), it is a good warming muffin. I think you should give them a go, and let me know what you think of them.

You can reduce the amount of sugar as the pumpkin is naturally sweet and the candied ginger has added sugar. To make a different variation you can add raisins, chopped nuts or chocolate chips.

Ingredients

Preparation time: 45 mins     Cooking time: 20 mins     Makes: 20 muffins approx.

1 1/2 cups self raising flour

1/2 cup oats

1/2 cup brown sugar

2 tsp baking powder

1 cup pumpkin puree

1/3 cup melted butter

1/2 cup milk

2 tsp ground ginger

1 tsp each of cinnamon & all spice

1/2 cup candied ginger

Method

1) To make the pumpkin puree, peel and chop a small pumpkin. In a heavy bottom pan put the  chopped pumpkin and a little water and 1/4 cup of sugar.  Let this cook on a medium heat, until the pumpkin is cooked and a some of the water has evaporated.  Once done use a blender to puree the mixture and let it cool.

2) Place all the dry ingredients in a large mixing bowl, add the candied ginger and pumpkin puree, start mixing and slowly add the milk. Spoon the mixture into muffin cases.

3) In a pre-heated oven (200’C) place the filled muffin cases and bake for 15 to 20 mins, until golden brown. Best enjoyed when they’re still warm.