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Pumpkin muffins

Enjoy the aroma of freshly baked muffins as you make this simple, sweet treat. Spiced with cinnamon and pumpkin purée, they serve as the perfect morning snack, especially in autumn.

How to Make It

  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.
  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.
  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.

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

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