These pumpkin muffins were truly a great surprise! I wanted to make muffins using pumpkin, which I finally managed to find in slices (here in the Netherlands you usually have to buy the whole pumpkin!). While preparing the batter I thought of adding a bit of spices and decided to use cinnamon and ginger…
The result was really unexpected: the aroma and the taste of a type of Dutch cookie mainly found during Christmas: the Speculaas! I often bring these cookies to friends when I go to Italy on holiday, but with this recipe they can enjoy the same flavor without having to wait for my trips!
Also, these pumpkin muffins are easy to prepare, nutritious and light. Perfect for a diet, to enjoy as a snack or for breakfast!
Light pumpkin muffins – the recipe
* Weight Watchers ProPoints per muffin = 3 *
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 1 Minute
- Portions: 12 muffins
- Cuisine: Italian
Ingredients
- 3/8 cup cooked roasted pumpkin (from raw it's about 1 cup (≈250 g / ≈9 oz) peeled and seeded)
- 4 oz light butter (at room temperature. You can also use 100 ml (about 3.4 fl oz or 7 tbsp) of vegetable oil: see the note at the end of the recipe!)
- 1/3 cup brown sugar
- 3 tbsp agave syrup (or honey, but a mild-flavored one)
- 1 egg (medium size)
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda (about 1 teaspoon)
- 1 tsp ground cinnamon
- teaspoons ground ginger
Preparation
Peel and cut the pumpkin into slices and place them on a sheet of aluminum foil on the roasting tray. Cover with another sheet of aluminum foil and close well forming a packet. Bake at 392°F for about 1 hour. When the pumpkin is cooked, remove from the oven and let cool. Use a fork to mash the pumpkin into a purée. The resulting pumpkin will be about 3/8 cup (≈90 g / ≈3 oz).
Using the paddle attachment on a stand mixer, or a food processor, cream the butter then add the brown sugar and agave syrup. When well combined, add the pumpkin purée, mix again and then add the egg.
Finally sift the flour and baking soda and add them to the batter in 2-3 additions. Add the cinnamon and ginger at the end with a final quick stir.
Preheat the oven to 392°F (I use a fan-assisted oven; set to 428°F if using a conventional/static oven). Prepare a 12-muffin tray with paper liners or place 12 silicone cups on the baking sheet. Divide the batter among the liners (I use an ice cream scoop) and place the tray in the center of the oven. After about 20 minutes check the muffins with a toothpick and when it comes out dry and the muffins are risen and golden, turn off the oven and leave the tray inside for another 5 minutes. Let cool on a wire rack.
I was really pleased with how these pumpkin muffins turned out! They don’t take long to prepare, and you can cook pumpkin in large quantities and freeze portions of about 3/8 cup (≈90 g) ready to use. The aroma and flavor really recall the Dutch Speculaas cookies and thus the Christmas season!
For a complete snack or breakfast with all the nutrients, simply mix 3 1/2 tbsp (≈50 g / ≈1.8 oz) of ricotta with a teaspoon of honey and serve with mandarin slices to decorate and enrich these delicious Pumpkin Speculaas muffins. Of course you’ll need to count the extra points… Lekker! That means “tasty” in Dutch!
Enjoy!
by Giovanna Buono
Notes
A reader of mine, Anna Iovino, used 100 ml of sunflower oil without even using a stand mixer and they turned out delicious and fluffy, here they are:
Well done Anna!
If instead you want a similar sweet but with apples I recommend these: Light apple and cinnamon cupcakes. Fragrant and light!
