Pumpkin fritter muffins 

If you love pumpkin fritters and would like a lighter version that is not fried then these light as a feather muffins will hit the spot . I first tasted these muffins when we stayed at a guest house in Kathu of all places and found them such a great alternative to the conventional fritters . The chef kindly gave me the recipe which I adapted and came up with these. You can use either pumpkin or butternut . If you use pumpkin the muffins are more dense , more like a fritter. Butternut gives a lighter muffin texture . 


Makes 12

60g butter

100ml brown sugar

2 eggs

5ml vanilla

375ml cooked mashed pumpkin or butternut

180ml flour

7ml baking powder

5ml salt

Cinnamon sugar for sprinkling


Cream the butter and sugar . Add the eggs and vanilla and mix well. Mix in the mashed pumpkin. Sift the flout, baking powder and salt and add to the pumpkin mixture. The mixture is quite runny. Spoon the mixture into 12 well greased muffin cups and bake at 180C for 25-30 minutes until a toothpick inserted into the muffin comes out clean. Remove from the oven and sprinkle with cinnamon sugar . Serve warm .

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