Because its September you know the blogs are going to be full of pumpkin. Pumpkin this and pumpkin that with a healthy sprinkle of pumpkin spice. And I am no exception, today we have Cashew Sultana Pumpkin Muffins. They are packed full of pumpkin goodness along with tasty cashew nuts and sweet juicy sultans.
Pumpkin is everywhere at the moment. That’s because as well as being seasonal it is also very versatile and it lends so much to baked goods. And its delicious in sweet or savoury dishes. But getting back to the subject of baked goods, especially the pumpkin muffins we have here. Pumpkin is fantastic in baked goods.
It keeps bakes moist and tender and it also adds a lovely earthy flavour. When paired with a few sweet spices it takes it all to another level.
While it would have been easier to use pumpkin spice mix,
Instead, I just use a combination of cinnamon, ginger and a touch of mixed-spice. I found this combination complimented everything else perfectly.
Fruit and Nuts.
As the title may suggest I used sultanas and cashews as my add-ins. Which I think helps to make these pumpkin muffins a little more breakfast friendly. And more filling. The nuts add a little crunch and the fruit adds a touch of sweetness. I used sultanas because they are plump and juicy but most dried fruit would work in these pumpkin muffins.
I also added a small drizzle of basic icing, but this is not essential to do. It just adds a little extra sweetness. It’s just a basic mix of icing sugar and a drop of water. It helps to satisfy my sweet tooth!
Cashew Sultana Pumpkin Muffins
- 240 grams plain/all purpose flour (2 cups)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon mixed spice
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 120 grams pumpkin puree (1/2 can)
- 200 grams light brown sugar (1 cup – lightly packed)
- 120 millilitres milk – any milk will work (1/2 cup)
- 2 large eggs
- 60 millilitres vegetable oil (1/8 cup)
- 1 teaspoon vanilla extract
- 120 grams sultanas (2/3rd's cup)
- 115 grams cashew nuts – broken up (2/3rd's cup)
- 4 tablespoons icing sugar (with 2-3 teaspoons water)
- Preheat your oven to 425F/200C/Gas mark 7 and prep a 12 hole muffin pan by either lightly greasing it or using liners, then place it to one side.
- In a medium sized mixing bowl add in the flour, spices, baking powder and salt. Mix them all together then place the bowl to one side.
- In a large jug add in the pumpkin, brown sugar, milk, eggs, oil and vanilla extract. Whisk together until everything is well combined
- Pour the wet ingredients into the bowl of dry ingredients and gently fold everything together.
- Gently fold in the sultanas and broken cashews to the muffin batter.
- Scoop the mixture equally into the muffin pan and place it in the oven.
- After 5 minutes turn the oven down to 375F/190C/Gas mark 5 and bake for a further 15 minutes.
- Check on your muffins after 15 minutes at the lower temperature to see if they are done, if a pick doesn't come out clean then give them a further few minutes.
- Once baked through take the pan out of the oven and let them sit in the hot pan for a further few minutes before taking them out and letting them fully cool down on a wire rack.
- If you want to add the icing drizzle go ahead and mix the icing sugar with the water and drizzle over the cooled muffins and decorate with a cashew nut if so desired.
- These muffins are best eaten on the day of making, but kept in an air tight tin at room temperature they will keep for up to 5 days. Without the icing drizzle these muffins will also freeze well for up to 2 months.