Pumpkin-Orange Muffins

These pumpkin-orange muffins include prunes for extra wholesome flavor.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.

Step: 2

Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.

Step: 3

Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.

Step: 4

Divide batter between the prepared muffin cups.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Step: 6

Remove muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.

Per Serving: 140 calories; protein 2.7g; carbohydrates 22.5g; fat 4.6g; cholesterol 24.4mg; sodium 219.3mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.