Lemon & Pumpkin Muffins

A community recipe by Dr_Chanelle

Not tested or verified by Nigella.com

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Introduction

The muffins can be stored in an air tight container for two to three days or for upto three months if frozen. Leftover muffins can be warmed up the next day to make a delicious, energy-packed breakfast for those on the go. Cooking time 25 minutes.

Ingredients

Serves: 12 muffins

Metric Cups

5 medium eggs
200 grams caster sugar
200 grams pumpkin (or butternut squash - deseeded peeled and grated)
2 lemon zest
200 grams ground almonds
100 grams self-raising flour
1 teaspoon mixed spice
2 tablespoons pumpkin seeds

5 medium eggs
7 ounces superfine sugar
7 ounces pumpkin (or butternut squash - deseeded peeled and grated)
2 lemon zest
7 ounces almond meal
3½ ounces self-rising flour
1 teaspoon pumpkin pie spice
2 tablespoons pumpkin seeds

Method

Lemon & Pumpkin Muffins is a community recipe submitted by Dr_Chanelle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 200C /gas mark 6.

Separate egg whites from yolks. Whisk the yolks with sugar until pale and thick.

Stir in the grated pumpkin or squash and lemon zest, then fold in the almonds, flour and mixed spice.

Whisk the egg whites until stiff and fold into pumpkin mixture.

When combined, spoon into paper muffin cases placed in a 12-hole cake tin, sprinkle with pumpkin seeds and bake for 15-18 minutes until well risen, golden and firm to touch. Makes 12.

Preheat oven to 200C /gas mark 6.

Separate egg whites from yolks. Whisk the yolks with sugar until pale and thick.

Stir in the grated pumpkin or squash and lemon zest, then fold in the almonds, flour and pumpkin pie spice.

Whisk the egg whites until stiff and fold into pumpkin mixture.

When combined, spoon into paper muffin cases placed in a 12-hole cake tin, sprinkle with pumpkin seeds and bake for 15-18 minutes until well risen, golden and firm to touch. Makes 12.