recipe image

  • 15m

  • 35m

  • makes 6

Pumpkin & chestnut muffins


410 calories per serve


Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

  • 8

  • 4
    Method Steps

8 Ingredients

  • Melted butter, to grease

  • 160g (2/3 cup) caster sugar

  • 140g (1/2 cup) canned unsweetened chestnut puree

  • 2 eggs, lightly whisked

  • 1 orange, rind finely grated, juiced

  • 60ml (1/4 cup) vegetable oil

  • 400g Jap pumpkin, peeled, deseeded, grated

  • 225g (1 1/2 cups) self-raising flour

  • Select all ingredients

4 Method Steps

  • Preheat oven to 180°C. Brush six large (250ml/1-cup) non-stick muffin pans with the melted butter (Melted butter, to grease) to lightly grease.

  • Use electric beaters to beat the sugar (160g (2/3 cup) caster sugar), chestnut puree (140g (1/2 cup) canned unsweetened chestnut puree), eggs (2 eggs, lightly whisked) and orange rind (1 orange, rind finely grated, juiced) in a medium bowl until smooth. Add 125ml (1/2 cup) of the orange juice and the oil (60ml (1/4 cup) vegetable oil), and beat to combine. Stir in the pumpkin (400g Jap pumpkin, peeled, deseeded, grated).

  • Sift flour (225g (1 1/2 cups) self-raising flour) over pumpkin mixture and use a large metal spoon to fold in until just combined.

  • Spoon the mixture evenly into the greased pans. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centres of the muffins comes out clean. Set aside for 5 minutes and then turn onto a wire rack. Serve warm or at room temperature.

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Recipe Notes

These muffins will keep in an airtight container in the fridge for up to 1 day – serve at room temperature. Chestnut puree is available from delicatessens and some supermarkets.


Nutrition per Serving

%Daily Value#


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