As much as I love spring, I adore autumn. And it finally came. This summer was really really hot, humid and all I want to remember are those days at Starnberger See. We moved to Munich in summer and now I have to deal with a tiny kitchenette with even tinier oven. I can’t wait to spend some time in a proper a fully equiped kitchen. Still – I made those gorgeous pumpkin muffins with honey and nuts.
Eventhough I wanted to put this recipe online years ago – because it’s one of my favourites, I didn’t make it before today. And I also chose it as a recipe to support World Lymphoma Awareness Day. It is held on September 15th every year and few weeks ago I was asked by Lymfom Help, Czech association of people who suffer from this kind of cancer or people who just want to support this case, to make a recipe in their colours: orange and blue. So I did. I hope that this will not only be delicious recipe but also a small reminder to anyone, that a disease like lymphoma exists.
Well there are some things I’d like to mention about this recipe. Firstly, I really like it. It’s dense and full of flavour and still very easy to make. Usually I make it as a pumpkin bread, but muffins are so comfy to take away one by one. Serve it with a hot cup of tea (cause it’s rainy and what’s better than proper cuppa?) and some nice, a bit piquant and preferably homemade, jam like blueberry, blackcurrant or mixed berries.
I hope you all will enjoy this dull, gray Tuesdays! 🙂 (Oh yeah, that’s a Harry Potter reference. Got it? Got it? Just tell me you got it and have a wide smile on your face right now.)
- 100 g butter, room temperature
- 50 g honey
- 100 g cane sugar
- 2 eggs
- 250 ml pumpkin puree
- 130 g all purpose flour
- 70 g oatmeal
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2½ tsp mixed spice
- coarsely chopped nuts (ie. almonds and walnuts)
- Preheat the oven to 175 °C.
- Line the muffin tin with paper muffin cups.
- In a bowl, beat together butter, honey and sugar. Add the eggs one at a time, beating well after each addition, and continue beating until fluffy. Add pumpkin puree.
- In another bowel, mix flour with oatmeal, baking powder, baking soda, salt and mixed spice.
- Fill the muffin cups about 1 cm bellow the edge and sprinkle with nuts.
- Bake for 20-25 minutes until baked through. You can try it with a wooden skewer - it has to come out clean.
- Leave the muffins to cool for about 10 minutes in a tin, than let cool completely on a rack.
- Keep in a fridge.