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Pumpkin and Sultana Muffin Recipe

Home > Adelaide > Recipes
by Sheree (subscribe)
Published November 8th 2011
Pumpkin and Sultana Recipe
Enjoy these muffins for breakfast with your tea or coffee.

These savoury muffins are full of flavour, moist and delicious. What a great combination to have with that cup of tea or coffee over breakfast or morning tea. My nana does a great version of this recipe, however I have reduced the butter intake to make it a little healthier on the heart. These muffins are so easy even the kids can make these ones. Bon appétit!

Preparation time 15 minutes (makes 6 large muffins or 12 small muffins).


1 Cup cooked jap/kent pumpkin
80 Grams sultanas
1 1/2 Cup of self raising flour
1/2 cup of milk
100 gram of melted butter
1 egg


1. Cook 1 cup of pumpkin until soft and cool in the fridge for 30 minutes.

2. Preheat the oven to 160c degrees.

3. Grease a muffin tray or cut greaseproof paper into squares and place in each muffin hole to make your muffins look like the café style version.
Muffin Tray
Use greaseproof paper to make your muffins look cafe style.

4. After the pumpkin has cooled mash it until smooth.

5. Mix in a bowl the flour, milk, butter, egg, pumpkin and sultana's until just combined.

6. Evenly place spoonfuls of the muffin mixture into a greased muffin tray.

7. Place muffins in the oven. Cook large muffins for 30-35 minutes or small muffins for 15-20 minutes.

8. Enjoy straight from the oven or cool and store in an airtight container for 2-3 days.
Large pumpkin and sultana muffins
Enjoy straight from the oven or store in an airtight container for 2-3 days.
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Why? Delicious
When: Breakfast or Morning Tea
Where: Home, Picnics
Cost: 75 cents each
Your Comment
Om nom nom, you make it sound SO damn easy! I know I'd find a way to mess it up somehow though heheh.
by Maz Serena Rockers (score: 2|615) 3359 days ago
I love this recipe soooooooooooo much!!!!!!!!!
by polly5 (score: 0|2) 3123 days ago
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