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.
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
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.
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.
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.