Ingredients
- 80 g Butter
- 1 Whole Egg
- 1 egg yolk
- 750-800 g pumpkin, (peeled and seeded)
- 110 g sugar
- 110 g Milk
- 550 gSelf Raising Flour
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Bake peeled and seeded Pumpkin 5cm pieces on a baking tray for 50 mins on 180degrees until soft. Allow to cool, approx 10 mins. Leave oven on 180 degrees.
Add chopped butter, eggs, sugar, pumpkin and milk to the Thermomix and mix on speed 6 for 40 seconds.
Gradually add the flour and reduce speed to 3 while adding. The dough will be quite sticky, and you may need to add additional flour to reduce the amount of stickiness depending on the moisture in the pumpkin. Dough will still be sticky, but manageable.
Knead the dough on interval speed for 1 minute to ensure all flour is combined entirely.
Scoop 1.5 dessertspoons of the mixture into a greased muffin tray and bake for 14-16 mins in the oven. Only bake one muffin tray at a time in the oven.
Tip
Delicious served warm with butter or cream and a cup of tea.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I didn't have enough pumpkin so I mixed about 1/4 of butternut in and they tasted really moist and delicious. Both big and little kids loved them too! For a variation, I think I'll try adding some sultanas and/or chopped nuts.
great Muffin thanks, my kids love them and kep asking me to make them again & again
I made these again yesterday, and measured the Pumpkin - I used 750g of pumpkin - the amount you use doesn't need to be precise... What you are looking for is a wet sticky dough...
Wow I didn't know that thanks. I look forward to trying it. Cheers.
An approx raw weight you use would be great. Most of the whole pumpkins I've seen recently are quite large.
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Morte
Hi Neyski,
Yes, Butternut gives a lighter flavour to the muffin, but is also quite nice for this recipe...
Did you know that technically the Butternut Pumpkins sold in Australia aren't actually pumpkins, they are a type of squash... That is why Butternut differs in texture and flavour so much from other types of Australian "Pumpkins".
Yes, Great point Yvette...
I generally start with a pumpkin which weights around 2.5 kilos - but after you remove the Peel and Seeds, the weight is significantly less. I'll take more notice of the weight of the resulting Pumpkin that I add to the TMX next time I make it.
Can a butternut pumpkin be used instead of Jap? Butternut is my preferred pumpkin to eat but not sure how much difference it would make in baking. Thanks.
An average weight amount for the pumkin would be best cause each one is a different size
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