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Pumpkin & chestnut muffins
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 160g (2/3 cup) caster sugar
  • 140g (1/2 cup) canned unsweetened chestnut puree
  • 2 eggs, lightly whisked
  • 1 orange, rind finely grated, juiced
  • 60ml (1/4 cup) vegetable oil
  • 400g Jap pumpkin, peeled, deseeded, grated
  • 225g (1 1/2 cups) self-raising flour
Instructions:
  • Preheat your oven to 180°C. Lightly grease six large (250ml/1-cup) non-stick muffin pans with melted butter.
  • In a medium bowl, combine sugar, chestnut puree, eggs, and orange rind. Use electric beaters to mix until smooth. Add 125ml (1/2 cup) of orange juice and oil, beat until well combined. Stir in the pumpkin.
  • Sprinkle flour over pumpkin mixture and gently fold in with a large metal spoon until just combined.
  • Divide the mixture evenly among the greased pans. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the center comes out clean. Let cool for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

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