- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 25 - 35 mins
- Yields 12 to 16 muffins
The natural orange colouring in Cheddar comes from annatto.
Preheat oven to 350oF (180oC).
In a bowl, using an electric mixer, beat the eggs with the brown sugar.
Add melted butter, pumpkin purée, milk and vanilla extract.
In a large bowl, mix remaining ingredients and make a well in the centre.
Pour liquid ingredients into the well and mix just until combined.
Divide batter into a muffin pan, greased and floured, or use paper muffin cups.
Bake in oven for 25–30 minutes or until a toothpick inserted in centre comes out clean.
To make homemade pumpkin purée:
- Wash exterior of pumpkin and cut in half. Remove seeds and fibrous parts. Cut into large chunks.
- Put pumpkin chunks, with peel facing up, in an oven-safe dish.
- Bake in an oven preheated to 350°F (180°C) for about 1 hour or until tender.
- Using a spoon, remove flesh and thoroughly drain. Discard peel. In a food processor, blend pumpkin flesh to a purée.
Approximately 1 lb (450 g) of pumpkin yields about 1 cup (250 ml) of purée.
Purée can be frozen and kept for several months.
For a delicious variation, replace pumpkin purée with apple or banana purée.
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