pumpkin muffins

Pumpkin pie mixes are very versatile. You can, of course, use them to bake a traditional pumpkin pie. I believe that they can also be used to make a pumpkin version of Ji Zhoh (although I have yet to try this variation).

Alternatively, you may want to try baking pumpkin muffins. It would be nice if you were to sprinkle streusel topping on top of the muffins before baking them. Alternatively, you can do what I did - I crushed some fruit and grain cereal and mixed them with ground mixed spice. I then sprinkled a teaspoonful of the mixture on top of each muffin before I baked the muffins.

INGREDIENTS

4 cups cake mix (eg. carrot cake or butter cake but not chocolate cake)
1 cup raisins
2/3 cup instant oats
2/3 cup brown sugar
1 tsp ground cinnamon
850g pumpkin pie mix
2 eggs (beaten)
topping of your choice

METHOD

1. Preheat the oven to 200 degrees celsius.

2. Line the muffin pans with paper muffin cups.

3. Combine the cake mix, raisins, instant oats, brown sugar and ground cinnamon in a large mixing bowl.

4. Add the beaten eggs to the pumpkin pie mix in a medium bowl and mix well.

5. Add the pumpkin mixture to the flour mixture and stir until the flour mixture is just blended in. The batter will be lumpy.

6. Fill the paper muffin cups with the batter till 3/4 full.

7. Sprinkle each paper muffin cup with topping.

8. Bake at 180 degrees celsius for 15 minutes or until a skewer inserted in the middle of the muffin comes out clean.

9. Let the muffins cool thoroughly before storing them in an air-tight container.

TIP

For the streusel topping, combine 3 tbsp of plain flour, 3 tbsp castor sugar and 3/4 tsp ground cinnamon in a small bowl. Add 2 tbsp of cold butter and mix with the rest of the ingredients using your fingers until the mixture resembles bread crumbs.