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Chestnut and pumpkin muffins

Chestnut and pumpkin is a classic combination not only for savoury dishes but for desserts as well! Since both are naturally sweet, cakes made with them do not require a lot of sugar. They are packed with nutrients too, so their combination is ideal for healthy cakes and puddings. These chestnut and pumpkin muffins are a fine example. I baked them in star-shaped muffin forms for Christmas, but you can use a normal tin or other shapes too.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g edible pumpkin or squash
  • 150 g shelled roasted chestnuts
  • 1 organic orange juice and zest
  • 50 ml vegetable oil cold pressed
  • 200 g healthy flour wholemeal or gluten-free
  • 1.5 tsp baking powder
  • 3 Tbsp cane sugar
  • 2 eggs

Method
 

  1. Preheat the oven to 180°C.
  2. Peel the pumpkin, remove the seeds then coarsely grate the flesh.
  3. Peel the roasted chestnuts, and in a blender process them until you get crumbles.
  4. In a large bowl, mix the eggs and sugar until light, then add the orange zest, juice, oil and chestnut crumbs. Combine.
  5. Stir in the grated pumpkin and sieve the baking powder and flour on top. Carefully mix with a flat wooden spoon.
  6. Line the muffin tin with paper or put silicone muffin forms onto a baking sheet. Fill them with the batter.
  7. Bake for 30-35 minutes until golden brown.
  8. Rest on a wire rack before serving.