Serves 12
Prep:15 mins
Cook:15 mins
Autumn is the perfect time to be cosy. Perhaps you might carve a pumpkin for Halloween or enjoy a movie cuddled up by the fire. However you spend Autumn nights, enjoy them a little bit more with these delicious pumpkin muffins.
Ingredients
225g Plain Flour (Gluten Free if you prefer)
2 tsp Baking Powder
1 tsp Ground Cinnamon (or 2 tsp pumpkin spice)
100g Caster Sugar
50g Soft Light Brown Sugar
200g Pumpkin Puree (from a can or homemade)
2 Large Eggs (Or Vegan Alternative)
125g of Melted Slightly Salted Butter or Vegan Butter
Instructions
Step One:
Pre-heat oven to 180 degrees / 200C and line 12-hole muffin tray with muffin cases.
Mix the flour, baking powder, cinnamon, and both sugars together in a large bowl.
Step Two:
Mix the puree with the eggs/vegan alternative together, then add to the dry mixture with the melted butter too.
Whisk together until the mixture is combined.
Step Three:
Pour mixture evenly into muffin cases and bake for 15 mins until golden and risen.
Place onto a wire rack to cool and enjoy!
Will stay yummy for three days if kept in an air tight container.
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