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Pumpkin muffins

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Pumpkin muffins

Name: Pumpkin muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 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 – see 'goes well with' below); 2 large eggs; 125g slightly salted butter melted

Katy Gilhooly

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Serves 12

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.5 out of 5.96 ratingsRate

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Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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 – see 'goes well with' below)
2 large eggs
125g slightly salted butter

melted

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Nutrition: Per serving

kcal219
fat10g
saturates6g
carbs28g
sugars13g
fibre2g
protein4g
salt0g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
step 2

Whisk the purée and 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 just combined.
step 3

Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

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A star rating of 4.5 out of 5.96 ratings

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