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Spiced Pumpkin Muffins, Kitchen to Table, Yamba

Spiced Pumpkin & Ginger Muffins

They are a healthy baked treat, are gluten-free and freeze well so are great to have on hand. Simply warm them before serving on their own or with a little of the ginger butter on the side. Yum!
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Ingredients
  

  • 3 cups (365g) almond meal
  • 3 eggs
  • ½ cup honey
  • 1 cup pureed pumpkin about 400g of raw, peeled pumpkin which has been steamed for 10 minutes or until tender
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp Herbies 'fragant sweet spices or mix together 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger
  • 1 tsp freshly grated ginger

Ginger butter

  • 100 g softened butter
  • 60 ml honey
  • ½ tsp ground cinnamon
  • 1 tsp grated ginger

Instructions
 

  • Preheat the oven to 170C (fan-forced) and line a 12 hole muffin pan with muffin papers.
  • Place the eggs, honey, pumpkin and fresh ginger in a bowl and whisk to combine.
  • Add the almond meal, baking powder, salt and spices and mix well to combine. The batter should be quite thick so that you can dollop it - add a little more almond meal, a tablespoon at a time, if you feel it needs it.
  • Spoon the batter into the lined muffin tray.
  • Bake for 25-30 minutes or until the tops of the muffins spring back when touched or a skewer inserted in the centre of the muffin comes out clean. Remove from the oven and transfer to a cooling rack. 

Ginger Butter

  • Combine the butter, honey, cinnamon and ginger in a small mixing bowl and beat until smooth and combined. Taste and adjust to suit your preference - add a little more cinnamon or fresh ginger or honey. Transfer to a serving dish or sealed container. The flavoured butter will keep in the fridge for up to 1 week.