28 October, 2021
Pumpkin Muffins
This is an easy recipe taken from ‘BBC Good Food’. It’s perfect for this time of year, especially when enjoyed with a pumpkin spiced latte!
I used tinned pumpkin purée (available from Amazon or larger supermarkets) but you can make your own purée by steaming cubes of pumpkin (skin & seeds removed) for 10-15 minutes, until cooked through, and then mashing.
Ingredients to make 12 muffins:
- 225g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 100g caster sugar
- 50g soft light brown sugar
- 200g pumpkin purée
- 2 large eggs
- 125g slightly salted butter, melted
Instructions:
- Heat the oven to 200C/ 180C fan/ gas 6 & line a 12-hole muffin tin with muffin cases.
- Mix the flour, baking powder, cinnamon & both sugars together in a large bowl.
- Whisk the purée & eggs together in a jug, then add to the dry ingredients with the melted butter.
- Whisk for 1-2 mins with an electric hand whisk until combined.
- Bake for 15 mins until golden & risen & a skewer inserted comes out clean. Remove from the tin onto a wire rack to cool completely.
The muffins will keep for up to 3 days if stored in an airtight container.
