Created for RSC #13. These muffins are healthy, delicious, not very sweet, and the spices are just the right amounts. Can be eaten warm or cold. Great with butter and apricot jam!
- 1 cup canned pumpkin, drained (put in a sieve over a bowl)
- 1⁄2 cup peanut butter (unsweetened)
- 3 tablespoons honey
- 1⁄2 cup oil (not olive)
- 2 eggs, large
- 1 cup canned pineapple chunk, chopped smaller (leave in a sieve over a bowl to drain but keep the juice)
- 2 cups all-purpose flour
- 3 teaspoons baking powder (not soda)
- 1 teaspoon salt
- 1 teaspoon cardamom seed (or use 1 t ground)
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- 1⁄2 cup brown sugar
- Grease a 12-hollow muffin pan with butter. Set oven at 350 deg F or 180 deg Celsius. If you have a convection (fan) oven it's better to use slightly lower heat.
- In a mixing bowl, whisk or beat very well together: the pumpkin, peanut butter, honey, oil and eggs. (If you grease the measuring spoon and cup with a little oil it is easier to measure and the peanut butter and honey will slide out).
- Mix the dry ingredients in a separate, large bowl, from the flour on down to the sugar, including the spices. Stir well.
- Add the wet ingredients to the dry ingredients, and fold in with a spatula or wooden spoon until just mixed and no dry bits remain. Fold in the chopped pineapple.
- (If you find the batter is too firm, add a little of the saved pineapple juice to the batter. However, the batter must be soft and sticky, but just firm enough to hold its shape).
- With a tablespoon, drop the batter into the greased muffin hollows. You can add heaped tablespoons slightly higher than the hollows. The batter will spread as it bakes.
- Bake for 23 - 25 minutes in the centre of the oven, until puffed and golden brown. Turn out on to wire rack to cool.
- Serving suggestion: you could mix cinnamon with confectioner's sugar and sift it over the muffins, OR simply serve as is, with butter and jam.