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Pumpkin Bread Muffins
Pumpkin Bread Muffins

Ingredients

1 ½ cups all-purpose flour.

1 ½ teaspoon baking soda.

½ teaspoon baking powder.

½ teaspoon salt    

3 cups McCain butternut chunks, seasoned with sugar and cinnamon and parboiled.

½ cup unsalted butter, melted and cooled.

¾ cup brown sugar.

2 large eggs, lightly beaten.

1teaspoon vanilla extract.

1 cup chopped walnuts.

Servings

6

Directions

  1. Preheat the oven to 200*c.
  2. Prepare two muffin pans with 12 muffin liners.
  3. In a large bowl, mash McCain butternut chunks until small visible chunks remain. Add in butter, brown sugar and stir until well combined. Stir in beaten eggs, vanilla and stir until combined.
  4. In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
  5. Combine wet and dry mixture, do not over-mix. Add in nuts and stir to combine.
  6. Divide batter between muffin cups. Place in oven and reduce the oven temperature to 180 degrees. Bake for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean, and tops are golden brown.
  7. Remove from oven and allow to cool for 4 -5 minutes. Remove muffins from the pan and serve.

Spread with margarine or apricot jam – enjoy.