This is such an American type of thing. I’m yet to come across muffins at a cafe, eatery or bakery locally that contain pumpkin and does not also contain feta or blue cheese. We just don’t make sweet pumpkin muffins here and it’s really a pity, because it’s actually incredibly nice.
Pumpkin pairs well with spices and using cinnamon, ginger and nutmeg adds quite a bit of warmth and depth to these muffins I’ve baked. I added broken pieces of dark chocolate to the batter and it came out divine. I’m not a huge pumpkin eater, but I like butternut a lot, so I obviously cooked butternut to use in this recipe and I would highly recommend it. Butternut has so much more flavour and a denser texture too.
I know we’re also not big on the whole Halloween thing in South Africa, but sometimes it’s fun to hop onto the bandwagon and enjoy media frenzies happening around us. So why not give these muffins a go and pack them into the lunchboxes on Halloween morning!