I have always wanted to try pumpkin recipes, but after last year’s failed attempt at pumpkin pie (used raw pumpkin, total fail!) I kinda hit the breaks on that one. For some reason I do not like to use canned purees. So today I got myself a nice little pumpkin, chopped it up into little pieces, roasted them and made a fresh cup of pumpkin puree.
You can even keep the puree stored for up to a year in an air tight bag in the freezer.
Now one thing I know for sure is I’m never gonna let my pantry be empty of pumpkin puree.
Cinnamon Pumpkin Swirl Muffins
– 1/4 cup canola oil
– 1 cup all purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup light brown sugar
– 2 eggs
– 3/4 cup pumpkin puree
– 1 tsp pure vanilla extract
– 1/4 cup sun dried prunes
For the filling:
4 tablespoons white sugar
1 teaspoon cinnamon
- Preheat oven to 180 degrees Celsius. Line paper muffin cups in your muffin pan.
- In a large bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the oil, sugar, eggs, pumpkin, and vanilla.
- Whisk flour mixture into the pumpkin mixture until well combined.
- Chop the prunes into small pieces and mix them in the batter. Careful not to over mix.
- Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin.
- Bake until a toothpick inserted into the center of a muffin comes out clean – about 18-20 minutes. Cool muffins in the pan on a cooling rack.
I ended up with about 18 big muffins, but it all depends on how big you make them.