From the White Ladle Kitchen
Easy Pumpkin Muffins
Oct
This easy pumpkin muffins recipe comes to me by way of my aunt Dale, or auntie Dale Wale, as she is affectionately known. She is great for making her own concoctions and this one sure is a winner! Easy to prepare and even easier to eat. Use up that extra pumpkin or squash during the Autumn season or find canned pumpkin at your local grocer’s. Make sure to buy the plain pumpkin and not the pumpkin pie mix. Enjoy!
Ingredients:
- 1 1/2 cups Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 cup Brown Sugar
- 1 cup Squash Puree
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1/2 – 3/4 cup Pecans or Walnuts
Instructions:
Heat oven to 350 degrees F*
In a medium bowl combine all dry ingredients.
Add squash, oil, and eggs. Stir until mixed.
Fold in nuts.**
Pour mix into a greased 12-muffin tin.
Bake on the middle rack for 15-20* minutes.
Remove from oven and work muffins away from the edges of the tin with a butter knife.
Serve with fresh butter for a delicious treat!
*For higher altitudes heat oven to 375 degrees F and cook for 12-17 minutes.
**Toasting the nuts before you add them to the mix will enhance the flavor.
Ways to toast the nuts
Toasting nuts in the oven:
Arrange in a single layer on a rimmed baking sheet. Toast at 350 F until browned and fragrant, stirring occasionally, about 7- 10 minutes. Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.
Toasting nuts on the stove:
Toss the walnuts in oil or butter. Next, add the walnuts to a skillet and toast over medium heat until browned (one shade darker than they originally were) and fragrant.
Use up that extra squash after Thanksgiving
Let’s be real. You can only eat so much plain squash or pumpkin once Thanksgiving is over. Rice the squash to use for this easy pumpkin muffin recipe. Ricing instead of mashing gives you the creamiest squash to blend smoothly into the batter.
Looking for a ricer? Try our stainless steel potato ricer for a sturdy, versatile kitchen tool that will help you make this delicious recipe and last you for years to come.
Potato Ricer
Awesome post! Keep up the great work! 🙂
Hiya, I am really glad I’ve found this information. Today bloggers publish only about gossip and internet stuff and this is actually annoying. A good site with exciting content, that’s what I need. Thanks for making this website, and I’ll be visiting again. Do you do newsletters by email?
Hi Rosaria,
Thank you for your kind words. It’s lovely to hear when someone finds value in what we do. We do not currently have a regularly scheduled newsletter, but we do have plans to offer one in the future. Thank you again for your interest in White Ladle.
All the best,
Alexandria