I made these up using the Mini Savoury Muffins base and added some grated pumpkin and sprinkled the tops with poppy seeds. I left the cheese out from the original recipe because I didn’t have any. Like everything, Roman loves them.
Pumpkin and Poppy Seed Mini Muffins
makes 24
2 cups (300g) plain flour
1 tbsp baking powder
2 eggs
1/4 cup olive oil
1/2 cup milk
2 cups raw, grated pumpkin
1 tbsp poppy seeds*
Preheat oven to 180°C (350°F). Lightly spray a 24 hole mini muffin pan with cooking spray.
Sift flour and baking powder together. Give it a quick stir to make sure the baking powder is evenly distributed. Stir through the grated pumpkin.
Pour oil and milk into a jug then crack the eggs into the jug and whisk it all together. Make a well in the centre of the dry mix and pour in the liquid. Mix until just combined, giving you a thick batter.
Spoon batter into muffin tray and sprinkle the tops of the muffins with the poppy seeds. Bake in the oven for 15 – 20 mins, until the muffins are nice and golden on top. Remove tray from oven, and cool muffins in tray for 5 mins, then turn out onto a rack to cool.
These can be served warm or cold and freeze really well. I just take a couple out of the freezer a few hours before I need them.
*I’m sure these would be nice with a tablespoon of the poppy seeds mixed through the batter too. In that case, you’d need about 2 tbsp of poppy seeds.
kankana says
dropped in ur blog from a friend’s blog and I must say it’s a gorgeous one:)
This muffins looks so bright and colorful.
Ali says
looks delicious and its simple to make 🙂 nice blog.
Anatomy of A Dinner Party says
Is the pumpkin uncooked?
thingsforboys says
@Anatomy of a Dinner Party – yes the pumpkin is raw before going into the mixture. It retains more nutrients as it has less cooking, but the reason I used it raw was to save time. It goes soft as the muffins cook, so there isn’t crunchy strings of pumpkin in the muffins.
Fi says
Made these yesterday (without the poppy seeds – didn’t have any!) and they are a hit with our boy. I had to replace the eggs with egg replacer and that meant there wasn’t quite as much liquid so I added a little more rice milk (also no dairy in our house). Fab! Next time I’ll try some different vegies.. thanks for the inspiration.
thingsforboys says
Hi Fi – great to hear that these work egg and dairy free. 🙂