Prep time: 10 min
Cook time: 25 min
Yield: 12
Ingredients: 2 free range eggs; ¼ cup rice bran oil; ½ cup full cream milk; 3 tbsp brown sugar; ½ tsp salt flakes; 1 cup (120g) pumpkin, grated; 1 cup self-raising flour; 1 tsp baking powder; 100 g bacon, chopped; ⅓ cup pecans, roughly chopped; 2 tbsp pumpkin seeds (pepitas); ¼ cup maple syrup; butter, to serve

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https://www.sbs.com.au/food/recipe/pumpkin-maple-bacon-and-pecan-muffins/e3dybumzk

Pumpkin, maple bacon and pecan muffins recipe | SBS Food

Great for lunchboxes or snacks, these pumpkin muffins are topped with a bacon, pepita and pecan topping. This recipe comes from Georgia Barnes.

Rezept

Snack

Vorbereitung ca. 10 MinutenKochzeit ca. 25 Minuten

Zutaten:

2 free range eggs
¼ cup rice bran oil
½ cup full cream milk
3 tbsp brown sugar
½ tsp salt flakes
1 cup (120g) pumpkin, grated
1 cup self-raising flour
1 tsp baking powder
100 g bacon, chopped
⅓ cup pecans, roughly chopped
2 tbsp pumpkin seeds (pepitas)
¼ cup maple syrup
butter, to serve

Arbeitsschritte:

Preheat oven to 180°C. Grease a 12-cup cupcake or muffin tray
In a medium bowl, whisk together eggs, oil, milk and brown sugar until sugar has dissolved. Add a pinch of salt and the pumpkin and combine well.
Sift flour and baking powder together. Gradually fold flour into wet ingredients until just combined.
Fill each muffin hole two-thirds full with batter. In a separate bowl, mix together bacon, pecan, pepitas and maple syrup. Add spoonfuls to the top of the muffins.
Bake in the oven for 25 minutes or until risen and bacon has caramelised. Allow muffins to rest in muffin tray for 5 minutes before removing.
Serve warm with a generous spread of butter.&nbsp;