Pumpkin, Maple Bacon and Pecan Muffins

Cook Time 45 minutes

Servings 12


2 free range eggs

¼ cup rice bran oil

½ cup full cream milk

3 tbsp brown sugar

1 cup (120g) pumpkin, grated

1 cup self-raising flour

1 tsp baking powder

½ tsp salt flakes

100g bacon, chopped

1/3 cup pecans, roughly chopped

2 tbsp pepitas

¼ cup maple syrup

To serve



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.


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