• 12servings
  • 28minutes
  • 165calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, H
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 125g plain flour

  2. 100g dry polenta (cornmeal)

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon bicarbonate of soda

  5. 1/4 teaspoon salt

  6. 2 eggs, well beaten

  7. 250g pumpkin puree

  8. 110g dark brown soft sugar

  9. 4 tablespoons rapeseed oil

  10. 110g coarsely chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220 C / Gas 7. Grease muffin tins or line with paper cases.

  2. In a large bowl, stir flour, polenta, baking powder, bicarbonate of soda and salt. In a small bowl, stir together the eggs, pumpkin puree, sugar and oil.

  3. Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin holes.

  4. Bake in preheated oven for 15 to 18 minutes, until a skewer inserted into centre of a muffin comes out clean.


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