During challenging times, we frequently seek out comforting routines that bring us serenity. Whether it’s enjoying music, strolling along the beach at dusk, engaging in reading, meditating, or praying, these activities can provide solace. For me, cooking has always served as a refuge; it’s a chance to express creativity, nurture others, and be productive simultaneously. Across the globe, many individuals are grappling with difficulties – whether from illness, loneliness, exhaustion, anxiety, lack of income, or the void left by the familiar life altercations we faced before the pandemic. The world we knew before the outbreak, self-isolation, social distancing, lockdowns, and the struggles to secure enough money, food, or healthcare for all in need seems distant now.
I am fortunate enough to be shielded from the most severe challenges experienced by many. Aside from the need to work remotely, distancing from friends and family, missing out on weddings, my husband having to change out of his scrubs at the door upon returning from work, and the odd scarcity of toilet paper, my life continues to move forward quite similarly. However, it is incredibly disconcerting and exhausting to live in this uncertain period – facing the unknown of what comes next, whether more people will fall ill or pass away, and when we might emerge from this phase.
I sincerely hope you can discover something that brings you comfort and tranquility, and if cooking is your outlet too, perhaps this recipe could serve as an easy and delightful option for yourself and those you care about.
Ingredients:
- 1 3/4 cups self-raising flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 2/3 cup chopped pecans
- 1/2 cup pepitas
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 cup cooked, mashed pumpkin
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 eggs
Preheat your oven to 180 C. Prepare a 12-hole muffin tin by lining it with paper cases. To create the mashed pumpkin, roast approximately 500 g of Kent pumpkins (with skin) at 180 C, drizzled with a little canola oil, for about 30 minutes or until soft. Once cooled enough to handle, scoop the flesh from the skin and mash it with a fork. For the muffins, sift together the flour, cinnamon, nutmeg, salt, and sugar in a medium mixing bowl. Incorporate the pecans and mix thoroughly. In a separate bowl, whisk the vegetable oil, milk, mashed pumpkin, maple syrup, vanilla, and eggs until combined. Quickly mix the dry ingredients into the wet ones, ensuring not to overbeat, as this will make the muffins tough. Evenly distribute the mixture into the muffin tin and top with pepitas. Bake for 25–30 minutes, or until the muffins bounce back when lightly touched. Enjoy warm or at room temperature, plain or with butter and a drizzle of honey.