Try out our recipe for some delicious pumpkin muffins this autumn!
- 225g plain flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
- 100g caster sugar
- 50g soft light brown sugar
- 200g pumpkin purée (from a can or homemade)
- 2 large eggs
- 125g slightly salted butter, melted
- Preheat your oven to 200°C (180°C fan or gas mark 6).
- Prepare a 12-hole muffin tin by lining it with muffin cases.
- In a large bowl, combine the flour, baking powder, cinnamon, and both types of sugar. Break up any lumps of brown sugar by gently rubbing them between your fingers.
- In a separate jug, whisk together the puree and eggs.
- Pour the puree and egg mixture into the dry ingredients, and add the melted butter.
- Use an electric hand whisk to blend the mixture for 1-2 minutes, or until it’s just combined.
- Bake the mixture in the preheated oven for approximately 15 minutes, or until the muffins are golden, risen, and a skewer inserted into one comes out clean.
- Transfer the muffins to a wire rack to cool completely.
- Store the cooled muffins in an airtight container, where they will remain fresh for up to three days.