Pumpkin Muffins with Cranberries and Walnuts

The following is a recipe from today's playgroup morning tea ... for all to enjoy!

Pumpkin Muffins with Cranberries and Walnuts

1 cup pumpkin puree (homemade steamed pumpkin, then pureed using a blender stick, to a smooth consistency – not too thick, or from a can)

½ cup canola oil

2 eggs

½ tsp vanilla

¼ cup buttermilk (I use evaporated milk or regular milk - you may need to use a little extra milk so that the muffin mix is not really thick)

½ cup white sugar

½ cup brown sugar

1 tsp cinnamon

¼  tsp nutmeg

¼ tsp pumpkin pie spice or ground all spice

1 cup flour

 ½ cup wholemeal flour

pinch salt

1 tsp baking soda

½ cup dried cranberries

½ cup chopped walnut pieces

Preheat the oven to between 150-180 degrees Celsius.  Prepare muffin pans (makes approx. 12 medium sized muffins).

In a large bowl, mix together the pumpkin, oil, eggs, vanilla and milk.  Add the white and brown sugar, as well as the cinnamon, nutmeg and pie spice or all spice.  Mix well.

Combine flours with salt and baking soda, stir well.  Slowly add the flour mixture to the pumpkin mixture and stir just until all ingredients are combined.  Add cranberries and walnuts.  Spoon the mixture into the muffin pans.

Bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.  Cool muffins on a wire rack.  Frost with your favourite cream cheese frosting and sprinkle with pumpkin and sunflower seeds if you wish.

(These muffins increase in flavour by the next day, and freeze well becoming slightly more moist).