10.11.08

Delicious Autumn

Pumpkin Poppy Seed Muffins

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. George Eliot's idea sounds really appealing to me. Autumn is my favourite season of the year. I, too, could travel along the world seeking for the beginning of another Autumn, especially to those places where leaves go from yellow to reddish, and all tones of orange... Where apples, mushrooms, pears, and pumpkin are getting in season. A place where celery, clementines, and butternut squash come to hand easily. With Autumn comes a light blanket, and a cup of tea with a Pumpkin Poppy Seed Muffin.

Pumpkin Poppy Seed Muffins

Pumpkin Poppy Seed Muffins

Makes 12

1 cup pumpkin or butternut squash, pureed*
1/2 cup + 2 Tbsp (about 150ml) cream
1 large egg
1 1/3 cup (about 175g) self-raising flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
2/3 cup (about 150g) caster sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp grated nutmeg
3 Tbsp unsalted butter, melted
2 Tbsp poppy seeds
powdered sugar, to dust (optional)

Preheat the oven to 180°C (360ºF). Mix in the pumpkin purée with the cream, and the egg in a medium bowl. Sift the flour, baking powder, bicarbonate of soda, sugar, spices, and nutmeg into another bowl. Add the poppy seeds. Combine both mixtures. Add the butter, beating just until combined. Spoon the mix into a silicone muffin pan. Bake for 25 minutes or until well risen and golden. Remove the muffins from the pan and cool on a wire rack. Dust with powdered sugar to serve.

The purée gives a wonderfully moist texture to these spicy muffins. They don't keep well for long, and are best eaten within 2-3 days.

* Pumpkin or butternut squash can be boiled, steamed or roasted. I've used the latter, scooping the pulp after roasting half a pumpkin covered with aluminum foil for 45-55 minutes or until soft.

Pumpkin Poppy Seed Muffins



"Muffin Monday" is the name of a French muffin-oriented event, organized by Dominique of Cuisine Plurielle. Its #11 edition is dedicated to Autumn. These Pumpkin Poppy Seed Muffins are my entry to this adorable event.

12 comments:

Snooky doodle said...

wow these look yummy and the addition of the poppy seeds makes them even more interesting .

Clumbsy Cookie said...

I heart your muffins Suzana! Pronto sou uma vendida é verdade, mas tudo o que tenha forma de coração eu acho graça. Estou aqui agora a buscar nos meus ficheiros da memória palativa e não me lembro de ter alguma vez comido abóbora e sementes de papoila, mas dever ser muito bom!

cuisineplurielle said...

thanks a lot for your participation, your muffins look great...

pipoka said...

Tu aqui andas muito mais adiantada! Estão com um aspecto simplesmente delicioso...e em formato de coração...estou de lágrima ao canto do olho!

Tal como a Rita não me lembro de alguma vez ter experimentado ou sequer visto a mistura abóbora/sementes de papoila, mas parece-me muito bem.

bjs

Claudia said...

Coisa mais linda estes muffins em formato de coração!! Lovely!

Para quem ama abóboras, como eu, uma excelente pedida!

Axé,

C.

ChichaJo said...

Autumn seems all the more magical to me since I don't get to experience it...only through your lovely descriptions and photos! These heart shaped muffins are so cute!

Eileen said...

This look very, very good. Will have to give them a try.

Rachel@fairycakeheaven said...

These look fantastic, I made pumpkin muffins myself last weekend too, it's amazing how moist the pumpkin makes them!

Elra said...

That is really delicious looking muffins, and that heart shapes is just telling me how much you love autumn.

Susan from Food Blogga said...

What a lovely ode to autumn! And such beautiful muffins too.

Charline said...

They're so cute and look yummy ! thanks for your participation !

Sacha said...

Thank you for this delightful recipe! furthermore I like the summer squash for its gout and its marvellous colour photographs are very nice!