I made a pumpkin pie for my sister and brother-in-law a couple of weeks ago as part of her new parents care package. I ended up with excess filling, so I added some flour and other ingredients and made some Pumpkin, Raisin & Pecan Muffins. With a little bit of tweaking I re-made these muffins a few days ago and here’s the recipe for you! You can print this (or save as a PDF) recipe using the Print Friendly buttons at the bottom (and now, also top) of every post.
The first time I made these I didn’t measure anything out, and just hoped for the best, dumping in ingredients and baking them off – they ended up quite stodgy and heavy. The second time I made these, I did measure ingredients out, and they turned out a lot better. I’m sure further tweaking might make them lighter still, but we all enjoyed the texture of these muffins – moist and gooey – hubby commented like honey cake, and asked if I had put honey in them. Maybe the condensed milk gave it that flavour?
I’ve never designed my own baking recipe before, so I’m pretty pleased that these turned out so yummily! I hope you give them a try! I know I’m going to make them again (and again!!)
You will need condensed milk, pumpkin puree, self raising flour, baking powder, caster sugar, eggs, cinnamon, ginger, nutmeg, salt, eggs, raisins and pecans.
Start by mixing the condensed milk and pumpkin together until well combined.
Then in with all the other ingredients – flour, baking powder, salt, sugar and eggs; followed by the spices and stir until just mixed.
Then add the raisins and chopped pecans, and fold in.
This mixture gave me 12 large muffins. When I say large muffins, the cases that I had bought a while ago were too big for my muffin pan!! I would say you might get 18 regular size out of this mixture, but it will depend on how much you fill up the cases.
I had to put my muffin cases into a regular ovenproof dish and hope that they didn’t go everywhere when baking in the oven!
They were fine! A little bit on the square side…and almost like the texture of scones.
We enjoyed our pumpkin, raisin and pecan muffins with a lovely cuppa, and the rest got frozen for another time. Defrosted quickly and were just as good…a little sticky, but I’m putting that down to the condensed milk.
Pumpkin, Raisin & Pecan Muffins
Makes 12 large muffins
- 425g sweet condensed milk
- 425g pumpkin puree
- 1½ cups self raising flour
- ¾ cup caster sugar
- 2 tsp baking powder
- 1 cup raisins
- ½ cup chopped pecans
- 2 medium eggs
- 1½ tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
- Set your oven to 180C/160Cfan/350F/Gas4, line a muffin tin with 12 cases
- In a bowl, mix together the condensed milk and pumpkin puree, until well blended
- Add the flour, baking powder, sugar, eggs, spices and salt and fold together
- Stir in the raisins and chopped pecans and combine
- Divide the mixture between the muffin cases and bake for 30-35 minutes until golden and cooked through – test by inserting a cocktail stick/skewer and if it comes out clean, they are cooked.
- Enjoy with a nice cuppa!