I was inspired this week by a combination of things. There was the lovely @inkedincolour who posted a gorgeous recipe for pumpkin cakes, they looked incredible and I was pretty excited to try them. Then there was a recipe in Clancy’s little Jamie Oliver activity book, you know, that promotion through the supermarket that you get sucked into being involved with – free cards and stickers to collect for your kids! They are clever you know, my kid is big on collecting, I’m sure all children are. Then there is the relating book or folder you have to buy of course… I have to confess though, this Jamie one is actually pretty cool. It promotes heathy eating and educates the kids with little activities and facts. Anyway, Clancy approached me with a recipe from the book (that I got sucked into buying) he was eager to try – Spiced Pumpkin Cakes. I couldn’t say no to that, I was already inspired to make the ones from Inked In Colour. Those of you who are my friends, or who follow me on Instagram, you might already know about the amazing backyard harvest of 2014. I had a million pumpkins. They were enormous, and I didn’t even plant pumpkin this year. I was so annoyed about my pumpkin results from the previous year that I decided not to persevere with them. My compost had other ideas, and before I knew it we had a whole heap of pumpkin taking over the backyard. Their little creeper tendril things strangled every tomato plant in the garden.They even crept under the back fence to provide my neighbours with a couple of pumpkins too!
I have kept the huge pile of harvested pumpkins in the backyard, they’re sitting there waiting for me to get motivated. To be completely honest I was a little dubious about them. I was kind of expecting them to be the pale under-ripe bland variety of last year. And I was angry with them for destroying my tomatoes.
Until this morning.
I cut one open to reveal the brightest, most brilliant orange I had ever seen. Total perfection.
Clancy was pretty excited about cooking up a batch of muffins from his book, he even got to use the pumpkins he had been monitoring since he spotted the first little bulbous flower. He also got to eat the batch with his mates he had over for a play.
They were so popular, it was difficult to take photos of them before the boys were reaching for their second helpings.
Spiced Pumpkin + Pecan Muffins
makes 12 muffins
recipe adapted from Jamie Oliver (again!)
– 200g pumpkin (peeled weight)
– 175g brown sugar
– 175g plain flour
– 90ml olive oil
– 35g pecans
– 1 tsp baking powder
– pinch of salt
– 1 tsp ground cinnamon
– 2 large eggs
– 1 Tbsp plain yoghurt
– 1/2 cup icing sugar
– finely grated zest of 1 mandarin
Preheat the oven to 180 degrees C.
Place the pumpkin in the food processor with the grater attachment on, and grate all of the pumpkin.
Switch to the blade attachment and add the remaining ingredients to the processor.
Pulse briefly, until just combined.
Remove the blade and use a spatula to fold the ingredients though if they are not completely combined.
Spoon into a muffin tray prepared with muffin cases and bake for 25 mins, or until a skewer comes out clean.
Leave on a tray to cool while you prepare the frosting.
Combine all of the frosting ingredients together and mix thoroughly with a fork.
Spoon over cooled muffins.
Muffins will keep for a couple of days, or you could freeze them for mid-week lunchbox fillers.